Caffeine Free Smoky BBQ Salsa
Deep char marks and blistered skins are the secret behind this bold, smoky salsa — no liquid smoke, no shortcuts, just a screaming-hot cast iron pan doing all the heavy lifting. Roma tomatoes, red bell peppers, and jalapeño get pressed cut-side down until they're deeply caramelized, then roughly chopped into a chunky, rustic texture that holds up beautifully on a chip or spooned over grilled meat. Smoked paprika, cumin, and chipotle powder bloom in garlic-infused oil with softened scallion greens, layering in warmth and depth before the charred vegetables even hit the pan again. A splash of apple cider vinegar and a touch of maple syrup round out the heat with just enough brightness and sweetness to keep things balanced. The whole thing is naturally free of coffee, tea, chocolate, and any other stimulants — every ingredient here is straightforward and easy to verify. Serve it warm straight from the skillet, let it cool to room temperature, or refrigerate it and scoop it cold — it genuinely works all three ways. Fresh cilantro stirred in at the end is optional, but it adds a pop of herbal freshness that plays beautifully against all that smoky intensity.
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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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