Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Granulated sugar

  2. 1/4 cup 59ml Cider vinegar

  3. 2 tablespoons 30ml Tomato paste

  4. 1 tablespoon 15ml Sesame oil

  5. 1 tablespoon 15ml Molasses

  6. 1 tablespoon 15ml Soy sauce

  7. 2 teaspoons 10ml Chipotle peppers packed in adobe sauce Salsa Fresca

  8. 1 cup 146g / 5.1oz Chopped peeled tomatillos

  9. 1/4 cup 59ml Fresh lime juice

  10. 1/4 cup 15g / 1/2oz Red onion - minced

  11. 2 tablespoons 30ml Chopped cilantro

  12. 1 1/2 teaspoons 7 1/2ml Minced jalapeño

  13. 1/2 teaspoon 2 1/2ml Salt

  14. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  15. 48 Oysters in their shells

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


Send feedback