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.
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.
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.
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 tasteHeat 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.
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.
The removable handle is fantastic.
So is the salsa.
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!
Starters
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
Dips
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
Sips
War Eagle Sangria by Sew You Think You Can Cook
Spicy Strawberry Bourbon Shooters by CafeTerraBlog
Iowa Sunrise by From Gate to Plate
Sides
Deviled Egg Potato Salad by Cooking In Stilettos
Mains
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
Sweets
Peanut Butter Pretzel Brownies by The Spiffy Cookie
Pass the spoon over, please! Love your roasted veggie salsa.
Thanks, Angie. I would love to send a spoonful your way.
Awesome – love the grill roasted veggies in this!! Happy #10DaysofTailgate! 🙂
I am loving all this great food. We had a tailgate at the HS last night with just hot dogs (but you know you can’t beat a good hot dog in a parking lot on a fall night!)
No such thing as dumb questions! And I am so excited that you showed me how to use that skillet! 😉 Thanks for participating and for sharing this.
And that skillet cleaned up amazingly! I just popped it in the dishwasher, no scrubbing required!!!!!!! That handle rocks because you can remove it so it doesn’t get all molten hot in the grill. This may be my new favorite!
Looks amazing! I love roasted veggies and making salsa sounds super tasty!
Salsa can be thrown together easily! 🙂
What an awesome way to use your Mr. BBQ Grilling Skillet! There is nothing like homemade salsa! Love it! Great tailgating recipe!
Thanks, Debbie. There is so much delicious stuff out there today!!!!! #10DaysofTailgate rocks!
And I thought my high school was small! I graduated with 44. (No football team)
Great use of the Mr. BBQ skillet!
I’ve never had a warm salsa before – but I bet the added flavor of the grill makes this one great.
There’s a local Mexican restaurant here that has a delicious warm salas. It is more peppery than this one.
oooh warm salsa! how interesting. i love that you grilled these veggies. pinned to try next summer 🙂
You can always broil the veggies, but you won’t get the smokiness of the grill.
I love salsa and TIA recipe sounds like a winner
Thanks, Wendy.
Grilled vegies in salsa – now why didn’t I think of that? I’m all over this idea with my next batch.
Hope you do try it.
What a fun recipe, and so perfect for a tailgate party! I love grilling vegetables, AND I love devouring salsa! Yum, Hugs, Terra
Yep, you could make this at the tailgating event or make it ahead. Happy Tailgating, Terra.
Now that was one small class…I grew up in Germany and my husband does not really watch sports to tailgating is something completely new to me 🙂 But I do love a good party and your roasted garden salsa sounds like an absolute winner at any party. Bea @ The Not So Cheesy Kitchen
There is always an excuse for a party!
Oh my gosh I never thought to roast my veggies before making salsa. The flavor boost has to be fantastic. What a great use of the tools we were provided too.
Thanks, Erin. It was a great smoky flavor.
Eleven people! Yea – that would be hard to put a team together. 🙂 So if this was served up at my tailgate party, I’d have to make something else for everyone else, because I’d want this all to myself.
It went pretty quickly around here.
I think you must have gone to the same high school as my husband! I think he graduated with 14 and the boys each graduated with about 12 people each class – I graduated with 300-400 people so I have no reference point but I do know that my husband is excited that his old high school has had a football team (8 man) for the last 4 years. I do love the tailgating that goes on and since we live so close to the stadium, it’s easy to walk up there and hang out……..this will be lovely to take, well………….it would be if I ever took anything! 🙂 We will just keep it at home!
There are still a lot of small schools in Oklahoma. Interesting. You will have to email me to see if your hubs and I are long, lost classmates. My school was in north central Oklahoma.
No – he’s from Gracemont and the kids went to Ft. Cobb that’s Western OKlahoma.
Know of both, but not my alma matter.
Oh yum, you could put tomatillos in that too!
Absolutely.
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