Ingredients Weight Measure
Oysters, large, fresh 1 dozen
Oil 1 Tbsp.
Red onion, small, minced 1 ea.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Roma tomatoes, diced 1 cup
Rice vinegar 1 Tbsp.
Salt and pepper to taste
Fennel, shaved 1 cup


  1. Place the oysters on grill until they open, about 5 to 8 minutes.
  2. To make salsa, in a saucepan coated lightly with oil, caramelize the onions, about 3 minutes.
  3. Add the tomatoes, TABASCO® Chipotle Pepper Sauce and vinegar and season.
  4. When the oysters open, be careful not to spill out the liquor, and top with warm salsa. Serve on a bed of shaved fennel.

Yield: 1 dozen