1. Prepare Ginger: Peel and finely mince a ½-inch piece of fresh ginger.

2. Seed and Mince Chilies: Seed and finely mince 3 hot red chilies. Adjust the number of chilies based on your desired level of spiciness.

3. Add Cider Vinegar: In a mixing bowl, combine the minced ginger and chilies. Add 1 tablespoon of cider vinegar to the mixture.

4. Add Sugar: Sprinkle a pinch of sugar into the bowl. Adjust the sweetness to your liking.

5. Mix Thoroughly: Stir all the ingredients together until well combined.

6. Chill: Cover the bowl with plastic wrap or transfer the chili topping to a jar with a tight-fitting lid. Allow the topping to chill in the refrigerator.

7. Serve: Once chilled, spoon the red and green chili topping over freshly shucked oysters.

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Yield:

This recipe makes approximately 1 cup of zesty Red and Green Chili Topping.

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Note:

Adjust the quantity of chilies and sugar to suit your taste preferences. This topping adds a spicy kick to the oysters, so you can control the heat by varying the amount of chili used. Enjoy this vibrant topping to elevate the flavor of your oysters!