Charred over screaming-hot cast iron until the skins blister and the flesh turns deeply smoky, roma tomatoes, bell peppers, and jalapeño form the backbone of this rustic salsa. Scallion greens sautéed in garlic-infused oil bring a mellow allium punch, while smoked paprika, cumin, and chipotle powder build layers of deep, earthy heat. A touch of maple syrup and a bright hit of apple cider vinegar balance the char with sweetness and tang, so every spoonful has that perfect sweet-smoky-spicy tension. Fresh cilantro stirred in at the end keeps things vibrant and herby. It's chunky, spoonable, and just as good warm off the stove as it is scooped cold from the fridge the next day. This one's a flavorful, seasoning-forward option for anyone keeping an eye on their salt intake, letting smoke and spice do the heavy lifting instead.
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Heat a large skillet or cast iron pan over high heat until very hot, about 2 minutes. Brush the cut sides of the tomatoes, bell peppers, and jalapeño with 1 tablespoon of the garlic-infused oil.
Place the tomatoes, bell peppers, and jalapeño cut-side down in the dry hot pan. Cook undisturbed for 4–5 minutes, until the cut surfaces are deeply charred and the skins begin to blister and loosen. Flip and cook for 2 minutes more, until the skins are softened and the vegetables are tender throughout.
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