Fire It Up! A Grilled Tomato-Watermelon Michelada

1. 1

   Build a fire with a charcoal grill or heat a gas grill over medium-high heat.

2. 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. 3

   Once everything is lightly charred, carefully remove from the heat, about 8-12 minutes total.

4. 4

   Cool the fruits and vegetables then refrigerate until chilled thoroughly, at least an hour (can be made a day ahead of time).

5. 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. 6

   Adjust seasoning with more lime juice, Worcestershire, Maggi, chili powder and cayenne if desired.

7. 7

   Meanwhile, on a small plate, add the remaining chili powder and salt, stirring to combine.

8. 8

   Rub the rims of four large glasses with a cut lime and dip each glass in the chili powder-salt mixture.

9. 9

   Add a generous amount of ice to the glasses.

10. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.