Spicy Oysters I

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1 cup unseasoned rice wine vinegar
juice of 1 lime
2 Tbsp. cilantro, finely chopped
2-3 firm shallots, finely chopped
hot Thai chiles to taste, stemmed and chopped

Instructions:

Mix all the ingredients together and chill in the refrigerator. Spoon a bit on top of your shucked raw oysters before downing them.