Chipotle Barbecue Oysters With Homemade Salsa Fresca

Recipe Ingredients

		Chipotle Barbecue Sauce
1/2 cup	99g / 3.5oz	Granulated sugar
1/4 cup	59ml	Cider vinegar
2 tablespoons	30ml	Tomato paste
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Molasses
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Chipotle peppers packed in adobe sauce
		Salsa Fresca
1 cup	146g / 5.1oz	Chopped peeled tomatillos
		= (or chopped seeded tomatoes)
1/4 cup	59ml	Fresh lime juice
1/4 cup	15g / 0.5oz	Red onion - minced
2 tablespoons	30ml	Chopped cilantro
1 1/2 teaspoons	7.5ml	Minced jalapeño
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
48		Oysters in their shells

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C21) - from the TV FOOD NETWORK

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