Chipotle Barbecue Oysters with Salsa Fresca

Chipotle Barbecue Oysters with Salsa Fresca

by Emeril Lagasse

Chipotle BBQ Sauce:
1/2 cup granulated sugar
1/4 cup cider vinegar
2 T tomato paste
1 T sesame oil
1 T molasses
1 T soy sauce
2 t chipotle peppers, finely chopped

Salsa Fresca:

1 cup tomatillos, peeled and chopped
1/ cup lime juice
1/4 cup red onion, minced
1-1/2 t jalapeno, minced
1/2 t salt
1/8 t pepper, ground

48 oysters on the half-shell

Chipotle BBQ Sauce: Combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chili peppers in a small pan and bring to a boil. Reduce the heat and simmer until it starts to become syrupy and dime-sized bubbles form, 12-15 minutes. Remove from the heat and transfer to a blender or a food processor. Process on high speed until smooth.

Salsa Fresca: In a mixing bowl, combine the tomatillos, lime juice, red onion, cilantro, jalapeno, salt, and per and mix thoroughly. Cover and refrigerate until ready to use.

Preheat the broiler. Place the oysters on baking sheets and top each with a teaspoon of the chipotle graze. Broil until the edges of the oysters are curled and the sauce is bubbling. Spoon a teaspoon of the Salsa Fresca on top of each oyster and serve immediately.

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