This kicky sauce is a favorite of Maylin Chavez, chef and owner of Olympia Oyster Bar, in Portland. Makes enough sauce for 12 oysters.
To make the agua chile verde sauce, place all the ingredients in a blender, add 1/4 cup water, and blend until incorporated.
To make the cucumber pico de gallo, toss all the ingredients together and mix well.
Dress each oyster with 1 tsp. agua chile verde sauce and 1⁄2 tsp. cucumber pico de gallo.