Oysters On The Half-Shell With Grilled Garden Salsa

Name: Oysters On The Half-Shell With Grilled Garden Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups red oak chips* (or 3 oak or pecan chunks), soaked in water for at least 20 minutes; 1/2 red jalapeno or red Fresno chile; 2 to 3 red chiles de arbol or red Fresno chiles; 3/4 pound whole unpeeled tomatoes; 3/4 pound whole unpeeled onions; 4 brined jarred artichoke hearts (about 7 oz.), chopped; 1/2 teaspoon chopped fresh oregano leaves; 1 teaspoon chopped fresh thyme; 2 tablespoons chopped purslane (optional); 1/4 cup distilled white vinegar; About 1/2 tsp. sea salt; 2 dozen oysters on the half-shell

Servings: persons

2 cups red oak chips* (or 3 oak or pecan chunks), soaked in water for at least 20 minutes
1/2 red jalapeno or red Fresno chile
2 to 3 red chiles de arbol or red Fresno chiles
3/4 pound whole unpeeled tomatoes
3/4 pound whole unpeeled onions
4 brined jarred artichoke hearts (about 7 oz.), chopped
1/2 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme
2 tablespoons chopped purslane (optional)
1/4 cup distilled white vinegar
About 1/2 tsp. sea salt
2 dozen oysters on the half-shell

1
Prepare a grill for medium heat (350u00b0 to 450u00b0). If using charcoal, add chips or wood chunks evenly over coals. If using gas, put chips or chunks in a shallow foil pan set on burner in corner of grill. Grill chiles, tomatoes, and onions, turning often, until skins blacken all over, 15 to 20 minutes.
2
Let vegetables cool, then peel. Stem and seed chiles. Chop vegetables and put in a medium pot with artichokes, herbs, purslane, vinegar, and 1/2 tsp. salt; bring to a boil, then cover and cook over low heat, stirring occasionally, until onions soften, 20 to 30 minutes. Remove from heat; let sit 1 hour, covered, so flavors can marry.
3
Puree roughly in a food processor, thinning with hot water to make it pourable. Let cool and season with salt to taste. Serve with oysters.
4
*Find red oak chips online from Susie Q's Brand (susieqbrand.com).
5
Nutritional analysis is per oyster with 1 tsp. salsa.
6
Make ahead: Up to 1 week, chilled.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups red oak chips* (or 3 oak or pecan chunks), soaked in water for at least 20 minutes, 1/2 red jalapeno or red Fresno chile, 2 to 3 red chiles de arbol or red Fresno chiles, 3/4 pound whole unpeeled tomatoes, and more.

Yes, Oysters On The Half-Shell With Grilled Garden Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!