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,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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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