Fire It Up! A Grilled Tomato-Watermelon Michelada

• 1 cup fresh watermelon, cut into large slabs
• 2 large fresh tomatoes, cut into thick slices
• 5 limes, cut in half
• 4 shishito peppers or other fresh chile of your choice
• 1 1/2 cups tomato juice
• 3 tablespoons worcestershire sauce
• 3 tablespoons maggi seasoning (can substitute soy sauce)
• 2 tablespoons chili powder, divided
• 1 teaspoon cayenne or your favorite bottled hot sauce
• 1 teaspoon kosher salt
• ice
• 4 cold Mexican beers of your choice

1. Build a fire with a charcoal grill or heat a gas grill over medium-high heat.
2. Grill the watermelon, tomatoes, four of the limes and all the peppers, turning and moving things to cooler parts of the grill if browning too fast.
3. Once everything is lightly charred, carefully remove from the heat, about 8-12 minutes total.
4. Cool the fruits and vegetables then refrigerate until chilled thoroughly, at least an hour (can be made a day ahead of time).
5. In a blender, puree the watermelon, tomato, the juice of the grilled limes, tomato juice, Worcestershire, Maggi, one tablespoon of the chili powder and cayenne until smooth, straining it through a fine mesh strainer if needed.
6. Adjust seasoning with more lime juice, Worcestershire, Maggi, chili powder and cayenne if desired.
7. Meanwhile, on a small plate, add the remaining chili powder and salt, stirring to combine.
8. Rub the rims of four large glasses with a cut lime and dip each glass in the chili powder-salt mixture.
9. Add a generous amount of ice to the glasses.
10. Add the tomato-watermelon puree to each glass, top with the cold beer, stir to combine and garnish each glass with a charred shishito pepper.

fresh watermelon, tomatoes, peppers, tomato juice, worcestershire sauce, maggi seasoning, chili powder, cayenne, kosher salt, cold mexican

Taken from www.foodrepublic.com/recipes/fire-it-up-a-grilled-tomato-watermelon-michelada-recipe/ (may not work)