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1
Bring medium pot of water to a boil, and blanch tomatoes for 8 seconds.
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2
Rinse under cool water, and remove skins.
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3
Halve tomatoes, discarding pulp and seeds, and cut into 1/8-inch dice; there should be about 3/4 cup.
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4
Line a serving platter with a layer of rock salt, and set aside.
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5
In medium bowl, combine tomato, chilies, onion, garlic and 2 tablespoons cilantro.
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6
Season with salt to taste.
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7
Preheat broiler with rack 6 inches under heating element.
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8
Place oysters in broiling pan, and broil 1 minute.
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9
Transfer to prepared platter.
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10
Top each oyster with small spoonful of salsa, and dab of sour cream.
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11
Garnish platter with sprinkling of cilantro, and serve immediately.
