OYSTERS ON THE HALF SHELL WITH ANY SEASON SALSA
RECIPE TYPE
Seafood
SERVES
2-4
Ingredients
¼ medium white onion, peeled
1 medium Jalapeno pepper
1 can Mutti Polpa
1/4 of a bunch of cilantro, washed and patted dry
¼ teaspoon salt
2 Tablespoons freshly squeezed lime juice
2 teaspoons extra virgin olive oil
12 fresh oysters, scrubbed
Directions
Grate the onion on the large side of a box grater. On the finer side of the grater, grate the bottom half of the jalapeno. Scoop out the seeds and discard them. Taste a little bit of the jalapeño to gauge how hot it is. You may want to stop at half, or keep going, depending on how spicy you like your salsa.
In a medium bowl, combine 1 can of Mutti Polpa with the grated onion and jalapeño. Mince the cilantro and add to the bowl. Sprinkle in the salt and pour over the lime juice. Drizzle in the olive oil. Stir the salsa very well to combine.
Now the most important part: the taste test. Take a spoonful of salsa and sample it carefully, considering heat, salt and acidity. You may want to add more jalapeño, a touch of salt or a few more drops of lime juice. Once you are happy with the salsa, transfer it into a serving bowl or jar.
Shuck a dozen oysters and present them on ice or rock salt. Top with a teaspoon of salsa and serve at once. Refrigerate remaining salsa for your next taco night.
