Oysters On The Half-Shell With Grilled Garden Salsa

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2 cups red oak chips* (or 3 oak or pecan chunks), soaked in water for at least 20 minutes

1/2 red jalapeƱo or red Fresno chile

2 to 3 red chiles de arbol or red Fresno chiles

3/4 pound whole unpeeled tomatoes

3/4 pound whole unpeeled onions

4 brined jarred artichoke hearts (about 7 oz.), chopped

1/2 teaspoon chopped fresh oregano leaves

1 teaspoon chopped fresh thyme

2 tablespoons chopped purslane (optional)

1/4 cup distilled white vinegar

About 1/2 tsp. sea salt

2 dozen oysters on the half-shell

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