Oysters on the Half-Shell with Grilled Garden Salsa
Photo: Thomas J. Story
Tractor Dave Muff roasted the vegetables over local red oak logs and grew and pickled his own artichokes (jarred are a good substitute). Leftover salsa is great on eggs, fish, or chicken.
How to Make It
Step 1
1
Prepare a grill for medium heat (350° to 450°). 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.
Step 2
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.
Step 3
3
Purée roughly in a food processor, thinning with hot water to make it pourable. Let cool and season with salt to taste. Serve with oysters.
Step 4
4
*Find red oak chips online from Susie Q's Brand (susieqbrand.com).
Ingredients
2 cups red oak chips* (or 3 oak or pecan chunks), soaked in water for at least 20 minutes
1/2 red jalapeño 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
Directions
Step 1
1
Prepare a grill for medium heat (350° to 450°). 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.
Step 2
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.
Step 3
3
Purée roughly in a food processor, thinning with hot water to make it pourable. Let cool and season with salt to taste. Serve with oysters.
Step 4
4
*Find red oak chips online from Susie Q's Brand (susieqbrand.com).
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