Hogwash – hog•wash, noun, orig. mid-15th century England 1. kitchen swill for pigs, 2. nonsense, 3. an incredibly belleicious concoction that must be made immediately…and often!

We recently discovered that hogwash isn’t just something our grandmothers accused others  of speaking (“Well, honey, that’s just hogwash.”).  

Hogwash also happens to be something we can’t live without from now on!  At a recent family oyster roast, a sweet brother and sister-in-law introduced us to this fresh condiment…and we went hog wild! 

Brother dear couldn’t quite remember where he found the recipe but we found it online from several sources…including Hog Island Oysters (from Tomales Bay in Northern California) and Martha Stewart. 

Hogwash – the belle-brother version

1/2 c rice vinegar

1/2 c seasoned rice vinegar*

2 large shallots, peeled, minced

2 large jalapeños, seeded, minced

1 large bunch cilantro, finely chopped

Juice of 1 lime 

*Seasoned rice vinegar has sugar and salt added, so it adds just the right touch of sweetness to balance the acidity of the vinegar and lime. 

Mix all ingredients and place in a bowl near your oysters…and watch it disappear!  

And we wouldn’t stop with oysters. Hogwash would be incredible with almost any fish or seafood, pulled pork, grilled chicken or beef…the list goes on. This just might become a staple for every meal!

Go hog wild!

a&a