Grilled Oysters With Mango Pico De Gallo And Red Chili Horseradish

Serves: 6

Marley Adams

1 January 1970

Based on User reviews:

46

Spice

43

Sweetness

58

Sourness

36

mins

Prep time (avg)

3.7

Difficulty

Ingredients:

1

Mango (ripe, peeled, pitted, and cut into very small dice)

1

Red Onion (peeled and cut into very small dice)

1 small

Jalapeno (cut into very small dice)

1

Lime (juiced)

2 tbsps

Extra-Virgin Olive Oil

2 tsps

Honey

2 tbsps

Cilantro Leaves (chopped fresh recao or)

1

Salt

1

Black Pepper (freshly ground)

1 cup

Prepared Horseradish (drained)

1.5 tbsps

Ancho Chili Powder

20

Oysters (scrubbed well)

Directions:

1

Watch how to make this recipe

2

Make the Mango Pico de Gallo: Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl

3

Season with salt and pepper, to taste, and stir to combine

4

Let sit at room temperature for 30 minutes before using

5

Mix together the horseradish and ancho chili powder in a small bowl

6

Season with salt, to taste

7

Heat grill to high

8

Dip oysters in water, as this will help them steam open on the grill

9

Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes

10

Discard any that do not open

11

Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish