Heat a charcoal or gas grill for direct cooking to medium-high heat. Toss heirloom tomatoes, Campari tomatoes, tomatillos, poblano peppers, jalapeno peppers, shallots, and garlic with olive oil and salt in a large bowl. Place vegetables on the grill for 10-15 minutes, or until vegetables are blistered and bursting. Remove from the grill and cool.

Remove seeds from the poblano peppers and skins from the garlic. Pulse all in a blender until it reaches the desired consistency. Season with salt and lime juice.