PREPARATION:

1. Prepare the Chipotle BBQ Sauce and set aside. Prepare the Homemade Salsa Fresca and set aside. Preheat a grill to high heat.
2. Shuck the oysters and discard the top, flatter shell. (Loosen the oysters from their shells by running the oyster knife carefully underneath the body of each oyster.) Return each oyster to its bottom, deeper shell. Place the oysters on the grill, shell side down. Cook until the oysters begin to curl around the edges, 2 to 3 minutes. Carefully spoon about a teaspoon of the Chipotle Barbecue Sauce over the top of each oyster, and continue to grill until the oysters are just cooked through and the sauce is bubbly around the edges, about 2 minutes longer. Transfer the oysters to a platter or to serving plates and top each oyster with a teaspoon of the Salsa Fresca. Serve immediately. (Careful - the shells will be hot!)

Chipotle BBQ Sauce:

1. Combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chipotle chiles in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until it starts to become syrupy and dime-sized bubbles form, 12 to 15 minutes. Remove from the heat and allow to cool slightly. Transfer sauce to a blender or food processor, fill it no more than halfway, and place a towel over the top of the machine. While exercising caution (hot liquids can expand when being processed and force the lid off of a blender), pulse a few times, then process on high speed until smooth.

Homemade Salsa Fresca:

1. In a small mixing bowl combine the tomatillos, lime juice, red onion, cilantro, jalapeno, salt, and pepper, and mix thoroughly. Cover and refrigerate until ready to use.

Editor's Note:

1. Look for sustainable oysters and organic, locally-grown produce—try from your local farmer's market.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Taste of the Bay Episode of Emeril Green.