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John Ash

Fresno Chile Mignonette

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Preparation info
  • Makes about 1 cup ; enough for at least

    24

    oysters
    • Difficulty

      Easy

Appears in
The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters
The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

  • About

This recipe from Tony’s Seafood Restaurant chef John Lyell is adaptable to any citrus you may find at the farmers’ market or growing in your backyard, including Cara Cara oranges, Meyer lemons, and grapefruit. Lyell notes that “it’s a great way to play around with things we normally throw in the compost bin.”

Ingredients

  • 2 Fresno chiles, seeded and minced (about ⅓ cup/50 g)
  • 1 shallot

Method

In a small, nonreactive bowl, combine the chiles, shallot, peppercorns, vinegar, and sugar. Serve at once or let sit at room temperature for 1 hour to develop the flavor. To store, cover and refrigerate for up to 3 days.

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