Aimee – Oysters on the Half Shell with Any Season Salsa
Everyone needs a simple salsa that tastes fresh – even in the dead of winter. A can of Mutti Polpa makes the perfect base for this quick, versatile condiment. It’s easily paired with oysters for that perfect balance of spicy, tangy and salty oysters.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
30 min (COOK TIME: 30 min)
Easy
2-4 people
Ingredients
-
1/4
medium
white onion
(peeled)
-
1
medium
Jalopeno pepper
-
1
can
Polpa (Finely Chopped Tomatoes)
-
1/4
of a bunch of
cilantro
(washed and patted dry)
-
1/4
teaspoon
salt
-
2
tablespoons
freshly squeezed lime juice
-
2
teaspoons
extra virgin olive oil
-
12
fresh oysters
(scrubbed)
Share the ingredient list
Aimee – Oysters on the Half Shell with Any Season Salsa: Method
- Grate the onion on the large side of a box grater. On the finer side of the grater, grate the bottom half of the jalapeno. Scoop out the seeds and discard them. Taste a little bit of the jalapeño to gauge how hot it is. You may want to stop at half, or keep going, depending on how spicy you like your salsa.
- In a medium bowl, combine 1 can of Polpa (Finely Chopped Tomatoes) with the grated onion and jalapeño. Mince the cilantro and add to the bowl. Sprinkle in the salt and pour over the lime juice. Drizzle in the olive oil. Stir the salsa very well to combine.
- Now the most important part: the taste test. Take a spoonful of salsa and sample it carefully, considering heat, salt and acidity. You may want to add more jalapeño, a touch of salt or a few more drops of lime juice. Once you are happy with the salsa, transfer it into a serving bowl or jar.
- Shuck a dozen oysters and present them on ice or rock salt. Top with a teaspoon of salsa and serve at once. Refrigerate remaining salsa for your next taco night.
