Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Mango pico de gallo:
1 ripe mango, peeled, pitted, and finely diced
1/2 small red onion, finely diced
1 jalapeño chile, finely diced
Juice of 1 lime
2 tablespoons olive oil
1 tablespoon finely chopped fresh cilantro leaves
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Red chile horseradish
1/4 cup prepared horseradish, drained
1 tablespoon ancho chile powder
Grilled oysters:
32 oysters, such as Blue Point or Malpeque, scrubbed
Instructions:
For mango pico de gallo:
Combine all of the ingredients in a medium bowl and let sit at room temperature for at least 30 minutes and up to 1 hour.
For red chile horseradish:
Stir together the ingredients in a small bowl.
For grilled oysters:
Heat your grill to high. Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes (discarding any that are not). Top each oyster with 1 teaspoon pico de gallo and 1/4 teaspoon red chile horseradish. Serve hot.
From Bobby Flay.