Havana oyster shooters

Did you know the habanero pepper derives its name from the city of Havana? So how about a spicy oyster shooter, the Cuban way, using a sprinkle of Goya's adobo with habanero, a dash of Baron's Green Seasoning and Salsa Aji Nativo

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 12 fresh oysters on the half shell, chilled
• Goya® Adobo con Chile Habanero, to taste
• Baron's Green Seasoning
• Salsa Aji Nativo

Method

1. Carefully sprinkle the adobo mix over the oysters and add a dash of the other sauces.
2. Serve.

Recipe source

• This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.

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