Combine sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chipotle peppers in a small saucepan.

Bring to a boil.

Reduce heat to medium-low and simmer until syrupy with dime-sized bubbles (12-15 minutes).

Remove from heat and cool for at least 5 minutes.

Transfer sauce to a blender or food processor, filling no more than halfway.

Cover the top with a towel.

Pulse a few times, then process on high speed until smooth.

In a mixing bowl, combine tomatillos, lime juice, red onion, cilantro, jalapeno, salt, and pepper.

Mix thoroughly.

Cover and refrigerate until ready to use.

Preheat a grill.

Place unopened oysters directly on the grill.

Cook until they've opened their shells (2-3 minutes).

Carefully spoon about a teaspoon of barbecue glaze over each oyster.

Continue to grill for another 2 minutes, or until shells are completely opened and oysters are just cooked through.

Spoon a teaspoon of salsa fresca over each oyster and serve immediately.