OYSTER SHOOTERS
from Too Hot Tamales, TV Food Network

• 1/2 cup Spicy Cocktail Salsa (recipe below), or bottled cocktail sauce
• 2 teaspoons freshly grated horseradish
• 8 fresh, shucked oysters, cut into 3/4inch pieces if very large

In a glass bowl, mix the salsa and the horseradish together. (If you are using bottled cocktail sauce, add the juice of 1 lime.)

Place a teaspoon of the salsa in the bottom of each of 8 chilled shot glasses, top with an oyster, and spoon another tablespoon of the sauce on the top. Serve at once.

Yield: 8 servings

SPICY COCKTAIL SALSA

• 4 plum tomatoes, cored and seeded
• 1 scant tablespoon Tabasco sauce
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon brown sugar, firmly packed
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Place all of the ingredients in a blender or food processor fitted with the metal blade. Puree until smooth. This salsa can be stored in the refrigerator up to 2 days. Serve cold.

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