Chipotle Barbecue Oysters With Homemade Salsa Fresca

Chipotle Barbecue Oysters With Homemade Salsa Fresca
Chipotle Barbecue Oysters With Homemade Salsa Fresca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • CHIPOTLE BARBECUE SAUCE:

  • 1/2

    cup granulated sugar

  • 1/4

    cup cider vinegar

  • 2

    tablespoons tomato paste

  • 1

    tablespoon sesame oil

  • 1

    tablespoon molasses

  • 1

    tablespoon soy sauce

  • 2

    teaspoons chipotle peppers packed in adobe sauce

  • SALSA FRESCA:

  • 1

    cup chopped peeled tomatillos (or chopped seeded tomatoes)

  • 1/4

    cup fresh lime juice

  • 1/4

    cup red onion minced

  • 2

    tablespoons chopped cilantro

  • 1 1/2

    teaspoons minced jalapeño

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon freshly-ground black pepper

  • 48

    oysters in their shells

Directions

To make the Chipotle Barbecue Sauce: Combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chile peppers in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until it starts to become syrupy and dime-sized bubbles form, 12 to 15 minutes. Remove from the heat and allow to cool for at least 5 minutes. Transfer sauce to a blender or food processor, fill it no more than halfway, and place a towel over the top of the machine (when processed or blended, very hot liquids can explode.) Pulse a few times then process on high speed until smooth. Salsa Fresca: In a mixing bowl combine the tomatillos, lime juice, red onion, cilantro, jalapeño, salt, and pepper, and mix thoroughly. Cover and refrigerate until ready to use. Preheat a grill. Place the unopened oysters directly on the grill, and cook until they've opened their shells, about 2 to 3 minutes. Carefully spoon about a teaspoon of the Barbecue Glaze over the top of each oyster, and continue to grill for another 2 minutes, or until the shells are completely opened and the oysters are just cooked through. Spoon a teaspoon of the Salsa Fresca over the top of each oyster and serve immediately. This recipe yields 8 servings.

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