Smoke Screen Oysters

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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The perfect alternative to oysters kilpatrick. Natural oysters topped with smokey polish salami, tangy sweet pineapple, given a kick with chile and some zing with lime. Easy entertaining.
Author: Sara McCleary
Ingredients
  • 2 dozen natural oysters, in their shell (I use Sydney rocks)
  • 100g Oliving by Hans Polish salami, finely diced
  • 80g pineapple (fresh), finely diced
  • 1 chile, finely chopped
  • 2 tablespoons coriander, finely chopped
  • juice of ½ a lime
  • salt & pepper to season
Instructions
  1. Dry fry the Polish salami in a non stick pan until browned and slightly crisp. Remove from pan and leave to cool slightly on kitchen paper.
  2. In a medium size bowl add all your ingredients. Mix well and season with salt and pepper.
  3. Lay oysters in their shells out on a serving platter. Top each oyster with the salami and pineapple mixture and serve.
  4. Serve with extra wedges of lime.
  5. Note: Oyster topping can be made ahead of time and kept in the fridge until needed. Top oysters before serving to your guests.

From bellyrumbles.com