1 tablespoon pink peppercorns
1 small red onion, finely diced or minced
1 large, slightly under-ripe peach (it should be firm and pale), very finely diced
2 limes, zested and juiced
Rice wine vinegar, as needed
1-2 dozen local select oysters
Sea salt as needed
- Grind pink peppercorns in a spice grinder or blender. It will yield more than you need. Save the rest for another use.
- Add red onion dice to the peach so that it is about four parts peach to one part onion. Add lime zest, rice vinegar to almost cover, a healthy squeeze of lime juice, and a big pinch of the pink pepper. Note: From here, adjust to taste. If your mignonette seems a little flat, punch it up with some lime juice. If it needs more spice, add more pink pepper.
- Once your friends are gathered and wine is poured, start popping your oysters. Every batch is a little different, so here is where you determine how much salt you need. Put a little mignonette into the open oyster and slurp away. If it seems a little flat, add a few grains of sea salt to the next one.
- from Chef Jesse Sutton, Social Wine Bar, Charleston, SC