by Amber Olson
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Amber Olson's Notes:
Expand8 large tomatillos, peeled and rinsed Ask a question about this ingredient
2 ripe Roma tomatoes, cored Ask a question about this ingredient
3 Anaheim chiles, stemmed, halved and seeded Ask a question about this ingredient
5-8 Serrano chiles (depends on how hot they taste and your tolerance for heat), stemmed and halved Ask a question about this ingredient
2 whole cloves garlic, not too large Ask a question about this ingredient
1/2 white onion, about 4 ounces Ask a question about this ingredient
1/4 cup good quality tequila, (plus more for garnish, optional) Ask a question about this ingredient
2 tablespoons fresh squeezed lime juice Ask a question about this ingredient
Kosher salt to taste Ask a question about this ingredient
1/4 cup fresh cilantro leaves Ask a question about this ingredient
2-3 Meyer lemons (if in season), or regular lemons Ask a question about this ingredient
1 ripe but firm avocado Ask a question about this ingredient
2 dozen shucked oysters, with juices, or jarred fresh oysters, chilled well (Note: If oysters are large, cut in half before chilling.) Ask a question about this ingredient
Speciality sea salt of your choice Ask a question about this ingredient
Put first six ingredients into a 2-quart saucepan; add water to cover. Bring to a boil, reduce heat to medium-low and simmer until chiles are soft. Drain the chile mixture, reserving water. Set aside to cool for 15 minutes.Transfer chile mixture to a food processor and puree. Add tequila and lime juice. Process to blend. Add enough reserved water and blend to make a nice pourable "cocktail" mixture. Taste for salt, heat and lime. Adjust to your liking. Chill until very cold.
Ask a question about this stepWith a sharp knife, peel the outer rind from the lemons (avoiding the white pith), and then cut the rind into thin strips. Cut avocado into medium dice right before assembling.
Ask a question about this stepWhen ready to eat, spoon 4-6 oysters with some of the juices into clear over-size martini glasses or compote cups. Stir salsa cocktail mixture, then gently pour over the oysters. Add some diced avocado. Drizzle in a little tequila (optional). Top with some cilantro leaves and a lemon rind slice that you twist to release some citrus oil. Grind or sprinkle a touch of speciality sea salt on top.
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
This looks great! I love tomatillos. Check out my Whole Fish with tomatillos recipe, posted on this site.