Artificial Flavors Free Smoky BBQ Salsa
Real smoke flavor in a salsa doesn't have to come from a bottle of liquid smoke or a seasoning packet loaded with artificial additives. This recipe builds every layer of depth the old-fashioned way — by charring roma tomatoes, red bell peppers, and jalapeño directly in a screaming-hot cast iron pan until the skins blister and the cut sides turn deeply caramelized. Smoked paprika and chipotle powder carry that campfire warmth even further, while a splash of apple cider vinegar and a touch of maple syrup balance the heat with just enough brightness and sweetness. Garlic-infused oil and scallion greens round out the base, so the flavor is genuinely complex without relying on anything synthetic. The result is chunky, bold, and deeply satisfying — the kind of salsa that makes store-bought versions taste flat by comparison. Serve it warm straight from the skillet, let it cool to room temperature for chips and tacos, or refrigerate it and watch it get even better overnight.
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Learn more →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
- 4 scallions, green tops only, thinly sliced
- 1 ½ tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp maple syrup
- 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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