Celery Free Smoky BBQ Salsa
Charred tomatoes, blistered bell peppers, and a kiss of jalapeño heat come together in a deeply smoky, boldly spiced salsa that tastes like it came straight off a backyard grill. The secret is getting a cast iron pan screaming hot and letting those cut sides sit undisturbed until they develop a serious char — that caramelized crust is where all the flavor lives. Smoked paprika, cumin, and chipotle powder layer on the smokiness even further, while a splash of apple cider vinegar and a drizzle of maple syrup keep everything balanced and bright. Garlic-infused oil and scallion greens do the heavy lifting in the aromatics department, making this completely free of celery and any of the usual suspects that sneak into store-bought salsas. It's chunky, rustic, and genuinely versatile — equally at home spooned over grilled chicken, piled onto tacos, or scooped up with a big stack of tortilla chips. Serve it warm straight from the pan, let it cool to room temperature, or refrigerate it for a cold dip that somehow gets even better as the flavors meld overnight.
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!