| 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 -
Lynn_Thomas@prodigy.net" 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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