Best on raw oysters and clams.
- 1-cup rice wine vinegar
- 1/4-cup cilantro
- 1 tsp. cracked black peppercorns
- 1 jalapeno pepper, seeds and spines removed
- 1/4 cup chopped green onions
Pour 1/2-cup vinegar into a food processor or blender with all other ingredients except the green onions and blend until they are finely chopped. Add the rest of the vinegar. Store in refrigerator until ready to use. Add the green onions just before serving.
This vinaigrette is a sweet’ vinaigrette due to the use of the rice wine vinegar. It gets better for a few days as the flavors from the vegetables and spices become more diffused into the vinegar.
This vinaigrette pairs nicely with either cocktail sauce (resulting in an herbed cocktail sauce) or with Floyd’s Key Lime Juice (resulting in a tangy vinaigrette)