1 dozen large oysters
oil, to cook
1 small minced red onion
1/2 tablespoon chipotle puree
2 ripe roma tomatoes
1 tablespoon rice vinegar
salt and black pepper to taste

On a hot grill, place the oysters and grill until they open, 5 to 8
minutes. In a saucepan coated lightly with oil, caramelize the onions,
about 3 minutes, then add the chipotle and tomatoes. Add vinegar and
season. When the oysters open, be careful not to spill out the liquor, and
top with warm salsa. Serve on a bed of fresh seaweed.