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Mexican Oysters
- 3 plum tomatoes, seeded, diced
- 3 green onions, chopped
- 1/3 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 jalapeņo chili, seeded, chopped
- 12 fresh oysters, shucked, left on half shell
- Crusty Sourdough bread
Combine first 6 ingredients in medium bowl. Season to taste with salt and pepper. Let stand 30 minutes.
Preheat broiler. Arrange oysters on broilerproof pan. Spoon salsa over oysters, dividing evenly. Broil until heated through, about 5 minutes. Serve with bread to soak up juices.
Makes 12.
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