Ingredients
- 1 dozen Wild Rhode Island oysters (choice/large)
- Canola oil, to cook
- 1 small minced red onion
- 1/2 tablespoon chipotle puree (chipotle in adobo and pureed)
- 2 ripe Roma tomatoes or 2 whole canned Napoli tomatoes, fine diced
- 1 tablespoon rice vinegar
- Salt and black pepper, to taste
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