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
- 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
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.