6 lg Fresh jalapenos; roasted, peeled, and seeded and seeded
1 Clove garlic; chopped
1 pn Chile powder
1/2 ts Ground cumin
1/2 ts Chopped cilantro
3 tb Vegetable oil
Salt to taste
16 Fresh oysters; shucked

Place peppers, garlic, chile powder, cumin, and cilantro in a food processor and process until smooth. Add oil and salt and process to mix. Set aside until ready to use.

Preheat broiler. Place oysters on a baking sheet and top with just a bit of the puree, less than 1/2 teaspoon. Broil oysters for 3 to 5 minutes, depending on their size, until plump. Serve hot with more of the jalapeno puree, if you like, or with lemon wedges.

Serves four.