Gather around the grill with this inspirational recipe and grilling ideas for family and friends.


  • 2 red peppers, seeded
  • 2 jalapeño peppers, seeded
  • 5 cloves smoked, roasted garlic
  • 1 shallot
  • 1 tsp extra virgin olive oil
  • 2 tsp cumin
  • 1 tbsp lime juice
  • 1 tsp honey
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup olive oil
  • Salt & freshly ground black pepper, to taste
  • 2 handfuls of soaked wood chips


  1. Prepare the Keg for direct grilling at 200°F, and add wood chips.
  2. Brush the peppers and garlic lightly with olive oil and set on the Keg using both the upper and lower racks for approximately 2 hours. Remove the jalapeño peppers and garlic and set aside. Leaving the red peppers on the grids, open the vents of the Keg and increase the temperature to 500°F. Cook peppers for a further 5 minutes. This allows the skin of the red peppers to blacken. Remove the peppers and peel off the skin when cool enough to handle.
  3. Meanwhile, gently sauté the chopped shallot in 1 tsp olive oil for 1 minute. Add cumin and cook until shallot is translucent.
  4. In a blender or food processor, combine peeled red peppers, chopped jalapeño peppers, garlic, shallots, lime juice, honey and parsley. Puree until a smooth paste forms. With processor on, slowly add 1/4 olive oil. Season with salt and freshly ground black pepper. Refrigerate.