| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 1 | servings | |
INGREDIENTS
| 1/2 | c | Natural rice vinegar |
| 1/2 | c | Seasoned rice vinegar |
| 2 | Shallots; chopped fine | |
| 3 | tb | Fresh lime juice |
| 1 | sm | Seeded jalapeño; chopped |
| 1 | bn | Cilantro; chopped |
INSTRUCTIONS
Combine all ingredients in a medium bowl. Refrigerate for at least 1 hour before using. Serve over Barbequed Oysters. Makes 1 1/2 cups. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Yield: "1 1/2 cups" Per serving: 49 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Recipe by: Recipe from Hog Island Oyster Company, P.O. Box 829, Highway Converted by MM_Buster v2.0n.
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