Warm Garden Salsa #10DaysofTailgate: The Kick-Off!

charlie brown

I am not a huge football fan.

My high school was so small…..

How small was it?

It was so small that we did not have a football team.  No joke, I graduated with eleven people.  We couldn’t even field an 8-man team.

When I got to college, I went to the obligatory football games (Go Pokes!), but I never really got into it because I never understood it.

Did I tailgate?   Occasionally, and it was the tailgating that I looked forward to, not the game.

The Hubs, who played football in college, has quit trying to explain the game to me.   Now, I just cheer when he does.

When I attend high school games today as an the administrator-on-duty, I am mostly policing kids or socializing with patrons and I really don’t see much of the game.



I am, however, uber excited about #10DaysofTailgate put together by Camilla at Culinary Adventures.  This project is a huge undertaking and I applaud her (especially for putting up with my dumb questions).

I was originally going to make a fresh garden salsa but when I saw the  Stainless Grilling Skillet from  Mr. Bar-B-Q I just had to roast/smoke the veggies.

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This recipe is easily adaptable, and if you don’t want to fire up the grill at your tailgate, then just pre-roast the veggies in the oven.

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Veggies from the garden. (The onions were harvested much earlier in the summer.)

This recipe also utilizes another sponsor’s product:   Gourmet Garden.   This company sent a totally packed full insulated container of tubed goodness, including the cilantro used in this recipe.

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Warm Garden Salsa for #10DaysofTailgate

1 lb. of Roma tomatoes
3 jalapenos
1 bell pepper
1 medium red onion (or 2 small ones in my case)
1-2 T. extra virgin olive oil
1 large clove garlic, minced
1 T. tomato paste
1 T. red wine vinegar
1 t. Gourmet Garden cilantro paste
1 t. chili powder
salt and pepper to taste

Heat grill to 350 degrees.   Soak wood chips if desired for smoking.

Wash tomatoes and peppers but leave whole.   Peel onion and quarter it.

Toss the tomatoes, peppers and onion quarters in the olive oil and place in the grill pan.

Roast over indirect heat for 30 minutes, stirring often.

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Remove from grill and let set until cool enough to handle.  Core and dice tomatoes.   Seed peppers and chop them to desired size along with the onion.    Place chopped tomatoes, peppers, and onions in serving bowl.   Mix in minced garlic.

In a small dish, whisk together tomato paste, vinegar and cilantro.    Mix into the salsa and then season with salt and pepper.

Serve with tortilla chips.  May serve warm or at room temperature.


2014-09-14 18.19.17The removable handle is fantastic.

So is the salsa.

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Make sure you stay tuned for more tailgate inspired dishes using products from the very generous sponsors.   (To see other gifts, click here.)

Please make sure you check out all the other tailgate delicacies today!


Loaded Baked Nacho Supreme by Cheese Curd In Paradise

Baked Blueberry Pork Egg Rolls by The Pajama Chef

Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley

Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventure


Soft Pretzels and Buffalo Cheese Dip by Things I Make (for Dinner)

Cheesy Bean Dip by Making Miracles

Pineapple Salsa by The Not So Cheesy Kitchen

Devilish 7-Layer Dip by Miss Laura’s Kitchen


War Eagle Sangria by Sew You Think You Can Cook

Spicy Strawberry Bourbon Shooters by CafeTerraBlog

Iowa Sunrise by From Gate to Plate


Deviled Egg Potato Salad by Cooking In Stilettos


El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla

Ginger Chicken Kabobs by Summer Scraps

Chili by A Day in the Life on the Farm

Spiced Fig and Garlic Chicken Wings by girlichef

Baked Mac and Cheese  with Bacon Pretzel Topping by Debbi Does Dinner Healthy

Asian Duck Sliders  by Curious Cuisiniere

Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen

Slow Cooker Pulled Pork Sandwiches by Love and Confections


Peanut Butter Pretzel Brownies by The Spiffy Cookie

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