Let's get grilling

1 Build a charcoal fire for direct grilling with Kingsford® charcoal. While the grill is heating cut the onion into round slices, each 1/2-inch thick. Cut the peppers in half and remove the seeds and veins. Place the prepared vegetables and whole tomatoes directly over the hot coals (approximately 500˚F) and cook for 5 minutes, turning once or until they char and start to soften.
2 Remove the vegetables from the grill and dice. Combine the diced vegetables, cilantro, garlic, salt, sugar and lime juice into a small bowl. Let the Pico de Gallo sit for 30 minutes so the flavors will meld together. Serve or refrigerate and serve chilled.
Cooking for 2 people

Ingredients


  • banana pepper
    1
  • medium white onion
    1
  • crushed garlic
    2 cloves
  • jalapeño peppers
    2
  • plum tomatoes
    6
  • lime juiced
    1/2
  • sugar
    1/2 teaspoon
  • salt
    3/4 teaspoon
  • cilantro
    1/3 cup
Region: SouthwestMain Ingredient: VegetablesMeals & Dishes: Sauces/DipsMain Ingredient: FruitMeals & Dishes: DinnerOccasion: TailgateTagline: Salsa that proves that everything is better off the grill.Pitmaster Note: Everything is better on the charcoal grill. The added smoky flavor plus the hint of lime juice and cilantro takes this sweetCooking Method: GrilledCredit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.

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