Anti Inflammatory Smoky BBQ Salsa

Total time27 min

Prep time15 min

Cook time12 min

This char-charred salsa turns roma tomatoes, red bell peppers, and jalapeño into something deeply smoky and complex, thanks to a hot dry skillet that blisters the skins before everything gets roughly chopped into a chunky, rustic dice. Smoked paprika, cumin, and chipotle powder bloom in garlic-infused oil along with softened scallion greens, building a warm, layered spice base before the charred vegetables go back in with a touch of maple syrup and apple cider vinegar for balance. The result is a salsa with real depth — sweet, smoky, and just spicy enough — finished with a scatter of fresh cilantro if you like that bright herbal note. Every ingredient here is a whole, simple one: ripe vegetables, real spices, and a little natural sweetness, with nothing processed weighing it down. Serve it warm off the stove, at room temperature, or chilled straight from the fridge, and it holds up beautifully as a topper for grilled proteins, a scoop with vegetable chips, or a spoonable side at any meal. It's a genuinely solid choice for an anti-inflammatory way of eating, built entirely from produce and pantry staples that support that goal rather than fight against it.

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Ingredients

8 servings

4 medium roma tomatoes, halved
2 medium red bell peppers, halved and seeded
1 jalapeño, halved and seeded
2 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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4 scallions, green tops only, thinly sliced
1 ½ tsp smoked paprika
1 tsp ground cumin
1 tbsp maple syrup
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.6 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
1 tbsp apple cider vinegar
½ tsp chipotle powder
½ tsp salt, plus more to taste
¼ tsp black pepper
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
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.
2
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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