Ingredients:

3-4 shallot bulbs
2-3 Jalapeno peppers
1 bunch of cilantro
1 basket of fresh raspberries
Unseasoned rice wine vinegar
S+P

Peel shallots and chop finely with a knife.

Cut stems off jalapenos, cut the remaining body in half, remove seeds and white inner membranes. Place in food processor and chop finely.

For a reasonably spicy sauce, you want a 2-1 shallot-jalapeno ratio. If you’re an unreasonably spicy person like myself, use more jalapeno.

Rip off and wash a small handful (3-4 tbsp) of cilantro leaves. Chop in food processor.

Chop raspberries in food processor.

Add all chopped ingredients to a small mixing bowl. Add 2-3 cups of rice wine vinegar. Season generously with salt and freshly cracked pepper. Add water to reduce acidity.

Once the mix tastes right, spoon a small amount of the sauce onto a raw oyster on the half shell and slurp loudly.

A Shystee variation on Hog Island Oyster Company’s “Hog Wash” recipe.