1cupwhite wine vinegareither chardonnay or champagne
1/4cupshallotsminced
2tspsugargranulated
1/3cuptequilagood quality
3Tbllime juicefresh squeezed
2Tblyellow bell pepperfinely diced - about 1/4 of a pepper
2Tblred bell pepperfinely diced - about 1/4 of a pepper
1tspblack pepperfreshly ground
1Tblcilantro leaves,chopped
Sea saltto taste
Instructions
In a small saucepan combine vinegar, shallots and sugar and reduce by half.
Remove from heat and add remaining ingredients, adjust seasoning and refrigerate until ready to use.
Notes
This recipe makes about 1.5 cups of sauce, enough for 4-6 dozen oysters or mussels. It keeps well in the refrigerator.from The 2002 Monterey Bay Aquarium Cooking for Solutions Recipe book