Vegan Roasted Pepper Salsa with Maple Mustard

Total time55 min

Prep time20 min

Cook time25 min

Vegan Roasted Pepper Salsa with Maple Mustard

Deeply charred red bell peppers, tomato, and a fiery little chili come together in this smoky, coarse-textured salsa, blitzed with garlic-infused oil, smoked paprika, and a bright hit of lemon juice for balance. The maple mustard drizzle is where things get interesting — Dijon and cider vinegar whisked with pure maple syrup into a glossy, tangy-sweet swirl that plays beautifully against all that char and heat. A scatter of scallion greens on top adds fresh crunch and color right before serving. Every ingredient here is plant-based by nature, so this one works as a genuinely solid choice for a vegan spread without any extra thought required. Serve it with crackers, flatbread, or a spoon straight into the bowl — it's dip, condiment, and centerpiece all at once.

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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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