Vegetarian Roasted Pepper Salsa with Maple Mustard

Total time55 min

Prep time20 min

Cook time25 min

Vegetarian Roasted Pepper Salsa with Maple Mustard

Deeply charred bell peppers, tomato, and a fiery little chili get blitzed into a smoky, coarse-textured salsa that tastes like it's been on the grill all afternoon. Smoked paprika, cumin, and coriander build warmth underneath, while a bright hit of lemon juice keeps everything from feeling heavy. The real showstopper is the swirl on top: a glossy maple mustard sauce that streaks through the salsa with sweet, tangy contrast against all that char. A scatter of scallion greens finishes it off with fresh, sharp crunch. Every ingredient here comes straight from the produce aisle and pantry staples, making this an easy, satisfying pick for anyone cooking vegetarian. Serve it with crusty bread or crackers for dipping and watch it disappear fast.

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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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