1 1/2 red jalapeno or red Fresno chiles, seeded and finely diced
2 tablespoons finely chopped cilantro leaves
2 tablespoons red wine vinegar
1/4 cup fresh Meyer lemon juice
About 1/4 tsp. fine sea salt
2 dozen oysters on the half-shell
Mix all salsa ingredients in a bowl and chill, covered, until cold (and up to 6 hours). Season with more salt. Serve with oysters.