Oysters with Chile-Ginger Salsa:

24 Oysters in the shell (preferably bluepoint oysters)
1 small fresh Anaheim (mild) chile, seeded, deribbed, and finely minced
1 small red onion finely minced
4 green onions finely minced
1 medium red bell pepper, seeded, deribbed, and finely minced
1 medium yellow bell pepper, seeded, deribbed, and finely minced
1 tablespoon finely minced pickled ginger (gari)
1 tablespoon minced cilantro
Juice of 1 lemon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups rock salt

Wash the oysters under cold running water. Using an oyster knife, open each oyster, sliding knife along upper and under sides of meat to sever muscles. Discard top shells and refrigerate oysters until ready to serve.

In medium size bowl, combine chile, red onion, green onion, red and yellow bell peppers, and cilantro. Add lemon juice, salt, and pepper and stir well. Line

Individual serving dishes with rock salt. This will stabilize the oysters. Place 6 oysters on each plate and serve.