Tomatillo Salsa With Grilled Oysters
This recipe is from Jessica at THE SEAFOOD SHOPE IN WICHITA.
It has been a family favorite for years
1- 15 oz. can La Costena whole tomatillos chopped
½ cup chopped onion –microwave to soften
1-4 oz. Can of Ortega Fire Roasted Diced Green Chiles
½ tsp. minced garlic.
2 Tbs. chopped cilantro leaves
1 tsp. cumin
¼ tsp. cayenne pepper (or more to taste)
Pinch of salt 2 tbsp. limejuice.
Mix all of the above ingredients in a bowl.
Can be prepared in advance and refrigerated.
Prepare grill for high heat. Using a grill rack prepare with grill spray. Open the oysters using an oyster knife. * Arrange oysters in shell on rack. Top each oyster with the tomatillo salsa and cook for 8-10 minutes until the edges of the oyster curl or the liquid starts to bubble. Remove with tongs and plate. Add some lime wedges for garnish and to brighten the taste.
*Never eat or cook any oyster that is open at the time of preparation. Buy your oysters locally and consume within a day.