Skip to content

A delightfully spicy chipotle complements the rich creamy nature of California oysters. Pair with California Chardonnay or Pinot Gris.



  • 10 chipotle peppers*, seeds and stems removed
  • 1/3 cup (80 ml) red wine vinegar
  • 3 cloves garlic, peeled and finely chopped
  • 1 tablespoon (15 ml) sugar
  • 1 teaspoon (5 ml) salt
  • 2 cups (480 ml) water
  • 3/4 cup (180 ml) heavy cream or sour cream
  • 1/4 cup (60 ml) fresh lime juice or lemon juice
  • 24 fresh oysters in the shell
  • *Chipotle is a smoke-dried jalapeño. We recommend wearing gloves when handling these peppers.

Serves six as an appetizer


  • For the chipotle cream:
  • Place peppers, vinegar, garlic, sugar, salt and water in a medium saucepan.
  • Cover and simmer over medium-low heat for 1 hour.
  • Remove from heat and let cool. Purée in a blender or food processor.
  • In a small bowl, mix the heavy cream, lime juice and 1/2 cup (120 ml) of the chipotle purée. Set aside.
  • For the oysters:
  • Preheat grill to 375 F (190 C).
  • Open the oysters with a shucking knife or screwdriver and discard the top shells.
  • Place the oysters, in their shells, on the grill and cook for 5 to 7 minutes until they begin to sizzle.
  • Transfer to a platter and top each oyster with a dollop of chipotle cream. Serve hot.

Share this

Share on FacebookShare on PinterestShare on TwitterEmail ThisPrint This