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| 1/2 Tasse | Spicy cocktail salsa (see recipe); or bottled cocktail sauce |
| 2 Teelöffel | Horseradish freshly grated |
| 8 | Fresh; shucked oysters, cut into 3/4-inch pieces if very large |
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Here are some interesting recipes I found today on the Www. Susan Feniger and Mary Sue Milliken of City and Border Grill restaurants in Los Angeles share their own special, exotic, mostly-Mexican cuisine with viewers on Too Hot Tamales. (Tv Food Network) http://www. Foodtv. Com/reclist. Htm#spice
In a glass bowl, mix the salsa and the horseradish together. (If you are using bottled cocktail sauce, add the juice of 1 lime.) Place a teaspoon of the salsa in the bottom of each of 8 chilled shot glasses, top with an oyster, and spoon another tablespoon of the sauce on the top. Serve at once. Yield: 8 servings
Chile-Heads Digest V2 #265
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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