Strips of canned jalapenos -en escabeche (to taste) 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 From the collection of Jim Vorheis