Instructions: Heat the oil in a large frying or saute pan. Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes. Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes.

Set aside to cool. Refrigerate overnight and serve at room temperature.

* Jalapenos may be omitted and passed separately at the table.

The Art of Mexican Cooking

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