Gluten Free Roasted Pepper Salsa with Maple Mustard

Total time55 min

Prep time20 min

Cook time25 min

Gluten Free Roasted Pepper Salsa with Maple Mustard

Charred bell peppers, tomato, and a fiery red chili come together here, blistered on the top rack until deeply caramelized, then peeled and pulsed into a smoky, coarse-textured salsa with smoked paprika, cumin, and a bright hit of lemon juice. The finishing touch is a glossy maple mustard swirl, whisked from pure maple syrup, Dijon, and apple cider vinegar, drizzled over the top in streaks rather than fully blended in. A scatter of sliced scallion greens adds a fresh, sharp contrast to all that roasted sweetness and heat. It's bold, chunky, and packed with real charred-vegetable flavor rather than anything from a jar. This one's a solid choice for a gluten free spread, whether you're serving it alongside grilled meats, spooning it over roasted vegetables, or eating it straight from the bowl with a spoon.

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Ingredients

8 servings

For the roasted pepper salsa

3 large red bell peppers (about 1 ½ lb total), halved and seeded
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1 medium tomato (about 5 oz), halved
1 small red chili (such as fresno or red jalapeño), halved and seeded
2 tbsp garlic-infused oil, divided
1 tsp smoked paprika
1 tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
1 tbsp fresh lemon juice
½ tsp salt, plus more to taste

For the maple mustard

2 tbsp pure maple syrup
1 tbsp dijon mustard
1 tsp apple cider vinegar

For serving

1 tbsp scallion greens, thinly sliced (optional)

Instructions

1
Preheat the oven to 450°F (230°C). Line a baking sheet with foil. Arrange the bell pepper halves, tomato halves, and chili cut-side down on the prepared baking sheet. Drizzle with 1 tbsp of the garlic-infused oil.
2
Roast on the top rack for 20–25 minutes, until the pepper skins are deeply charred and blistered in spots and the tomato is collapsed and caramelized at the edges.

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