Oyster with Red Chilies Mignonette

• 6 red jalapenos (or a mix of spicy red chilies), sliced thin with a knife or mandolin (wear gloves or wash your hands immediately after slicing) 
• 2 carrots, peeled and sliced into ¼-inch thick rounds
• 1½ cups apple cider vinegar
• 1 cup water
• 1½ teaspoons salt
• 1½ tablespoons sugar
• 1 shallot, minced
• 1 tablespoon crushed black peppercorns

Heat the vinegar, water, salt and sugar into a small pot until the salt and sugar are dissolved. Meanwhile, place the sliced peppers and carrots in a bowl sitting in a bowl of ice. Pour the hot vinegar mixture over the chilies and carrots.  Allow to cool to room temperature.

Using about ¼ cup of the vinegar mixture with slices of chilies and carrots, add the shallots and crushed peppercorns and mix to combine. Serve over your favorite freshly shucked oysters.