Angie on Global: Grilled Oysters with Charred Tomato Salsa

August 27, 2021

Angie on Global: Grilled Oysters with Charred Tomato Salsa

September is almost here! Elevate your BBQ game with fresh oysters and this salsa made with local tomatoes.

Grilled Oyster with Charred Tomato Salsa


  • 24 cherry tomatoes or 6 roma tomatoes, halved
  • 3 cloves of garlic, peeled
  • 1 jalapeno pepper, cut in half and seeded
  • 2 shallots, peeled and cut in half
  • 1/2 bunch of fresh cilantro, chopped
  • 1 tbsp olive oil
  • 1 lime
  • Salt and pepper
  • Preheat your BBQ to medium high. In a large bowl, toss all veggies with a bit of olive oil and place them all on the preheated, clean grill. Grill until the veggies are blistered, turning occasionally. Remove from the grill and transfer to a food processor and pulse into a salsa. Add lime juice, salt and pepper to taste. Add the chopped cilantro if you are using it. Serve the charred tomato salsa on the freshly grilled oysters

  • 24 oysters, scrubbed

  • Preheat a grill to medium high. Place oysters cup side down on the grill. Cover grill and cook until your first oyster opens, 6-8 minutes depending on the size. Carefully remove the oysters from the grill, keeping cup side down. Use a paring knife to pry oysters open. Top oysters with the charred tomato salsa and serve immediately.

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