Fresno Chile Mignonette from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Wate
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,...
Ingredients
- 1 teaspoon crushed pink peppercorns
- ⅔ cup (165 ml) champagne vinegar, or more to taste
- ½ teaspoon sugar
- 1 shallot, diced
- 2 Fresno chiles, seeded and minced (about ⅓ cup/50 g)
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