INGREDIENTS:

• 3 ripe Rutgers tomatoes

• 1 teaspoon fresh garlic

• 1/4 cup fresh oyster juice

• 1/4 cup cold water

• 1/2 ounce canned chipotle pepper (or 1 ounce chipotle tabasco)

• 8 cape may salt oysters

• 1 ounce fresh cilantro

• 1 ounce yellow pepper diced

• 1 jalapeno pepper diced

• 1 ounce Rutgers tomato diced

• 1/2 ounce red onion diced

• 1 ounce cucumber diced

• 1 ounce celery diced

• 1 ounce scallion diced

• 1 tablespoon cumin

• 1 tablespoon lime zest

• salt to taste

DIRECTIONS:

for the tomato water:

1. Fill a small pot one quarter of the way with water and bring to a simmer over low heat. Place a stainless steel bowl on top of the pot. Cut the tomatoes into quarters and place them into the bowl along with the garlic, and let them sit for about 15 minutes, allowing the tomato and garlic to release their juices.

2. Remove the tomato and garlic from the bowl and place them into a mixer along with the water, a pinch of salt, and the chipotle pepper. Strain the mixture through a cheesecloth by allowing it to naturally drip for 4 to 6 hours. **Do not apply forced pressure to attempt to speed up the straining process**

for the oysters:

1. Scrub the oyster shells with a brush under cold running water. Fold a kitchen towel in half and place on a flat surface. Position the flatter part of the oyster faced down on half of the towel. Place the other half of the towel on top of the oyster, protecting your hand. With an oyster knife (tip faced down), press downwards at the base of the shell and work the shucker into the connective tissue, rocking the blade from side to side and working it between the shell, all the way around, until the oyster separates.