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| 24 | Raw oysters in their shells; scrubbed |
| 1 1/2 Tasse | Spicy Cocktail Salsa; see * Note |
| 1 klein | red onion finely diced |
| 1 Bund | Cilantro; leaves only, chopped |
| 1 | lime quartered |
| 4 | Fried Tortilla Chips; see * Note |
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* Note: See the “Spicy Cocktail Salsaoe and “Fried Tortilla Chipsoe recipes which are included in this collection.
Place 4 martini glasses or wine goblets in the refrigerator to chill. Shuck the oysters. Place 6 oysters, with their juice, in each chilled glass. (Fresh, cleaned oysters can be reserved in the refrigerator for up to 6 hours.) Spoon the salsa into the glasses. Stir to combine. Sprinkle with the diced onion and cilantro and serve with squeezed lime wedges and Fried Tortilla Chips. This recipe yields 4 appetizer servings.
Recipe
from their Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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