Paleo Roasted Pepper Salsa with Maple Mustard

Total time55 min

Prep time20 min

Cook time25 min

Paleo Roasted Pepper Salsa with Maple Mustard

Charred bell peppers, tomato, and a fiery chili come together into a smoky, coarse-textured salsa that gets its deep flavor from real roasting, not shortcuts. Smoked paprika, cumin, and coriander add warmth, while a bright hit of fresh lemon juice keeps everything balanced instead of heavy. The real showstopper is the glossy maple mustard swirled on top, made simply from maple syrup, Dijon, and a splash of apple cider vinegar — sweet, tangy, and sharp all at once. Scattered scallion greens add a fresh, crisp finish that plays perfectly against the char and spice underneath. This one comes together with clean, whole ingredients and straightforward technique, making it an easy pick for a Paleo table. Serve it as a dip, a topper for grilled meats, or straight off the spoon — it holds its own either way.

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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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