Ingredients

Chipotle Barbecue Sauce:
1/2 cup granulated sugar
1/4 cup cider vinegar
2 tablespoons tomato paste
1 tablespoon sesame oil
1 tablespoon molasses
1 tablespoon soy sauce
2 teaspoons chipotle peppers packed in adobe sauce
Salsa Fresca:
1 cup peeled and chopped tomatillos, or seeded, chopped tomatoes
1/4 cup fresh lime juice
1/4 cup red onion, minced
2 tablespoons chopped cilantro
1 1/2 teaspoons minced jalapeno

1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
48 oysters in their shells

Directions

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, jalapeno, 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.