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  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: SOUPS & STEWS :: MAIN COURSE :: HOT SAUCE 
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BBQ CHIPOTLE OYSTERS
  • 1 dozen oysters (choice/large)
  • Canola oil, to cook
  • 1 small minced red onion
  • 1/2 tablespoon chipotle puree (chipotle in adobo and pureed)
  • 2 ripe Roma tomatoes
  • 1 tablespoon rice vinegar
  • Salt and black pepper, to taste
  • seaweed (optional)
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    1. On a hot grill, place the oysters and grill until they open, 5 to 8 minutes. In a saucepan coated lightly with oil, caramelize the onions, about 3 minutes, then add the chipotle and tomatoes. Add vinegar and season. When the oysters open, be careful not to spill out the liquor, and top with warm salsa. Serve on a bed of fresh seaweed.

     
    		 
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