Brazil Nut Free Smoky BBQ Salsa
This salsa is the kind of thing that makes a chip feel like it has a purpose. Charring roma tomatoes, red bell peppers, and jalapeño directly in a screaming-hot cast iron pan builds a deep, smoky backbone that no store-bought jar can replicate — those blistered, caramelized edges are the whole point. Smoked paprika, chipotle powder, and cumin get bloomed in garlic-infused oil with scallion greens before everything comes together, layering heat and earthiness in a way that feels genuinely complex. A hit of maple syrup and apple cider vinegar rounds it all out with just enough sweetness and tang to keep you going back for another scoop. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety — just bold, honest flavor from start to finish. Serve it warm straight off the stove, let it cool to room temp for a party bowl, or refrigerate it and spoon it cold over eggs the next morning. Optional fresh cilantro at the end adds a bright finish, but honestly, this salsa holds its own either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!