2 cups freshly squeezed ruby red grapefruit juice (2 to 3 grapefruit)
1 cup rice wine vinegar
Stir together the grapefruit juice and vinegar.
Slice the jalapenos in half and remove the seeds. For a less spicy version, also remove the ribs and pith.
Using a cheese grater over a plate, grate the jalapeno halves (with the outside of the pepper facing up) into fine mince, being sure to save the pepper juice as well. Grate the peppers until just the outer skin is left; discard the skin. Add the grated peppers and their juice to the vinegar mixture.
Chill and serve ice cold with your favorite oysters.
Different pepper varieties can be used to get different levels of spice and flavor.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Wandering Oyster, Fairhope, AL