Beef Free Smoky BBQ Salsa
This salsa is built entirely on fire and smoke, with charred roma tomatoes, blistered bell peppers, and jalapeño forming a deeply caramelized base that no jar from the store can replicate. The trick is getting that cast iron screaming hot so the cut sides of the vegetables blacken fast, pulling out a rich, almost meaty depth of flavor that makes this feel far more complex than the ingredient list suggests. Smoked paprika and chipotle powder layer on even more smokiness, while a splash of maple syrup and apple cider vinegar balance everything out with just the right amount of sweet heat. Scallion greens sautéed with toasted spices tie the whole thing together before the charred vegetables go back in to meld into something seriously addictive. Every single ingredient here is plant-based, so there is zero concern about hidden animal products sneaking in — this is naturally, effortlessly free of any beef or meat-based additives. Serve it warm straight from the skillet, let it cool to room temperature for a classic chip dip situation, or refrigerate it and spoon it cold over eggs or grain bowls the next day. Fresh cilantro stirred in at the end is optional, but it adds a bright herbal lift that really makes the smoky flavors pop.
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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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