Chestnut Free Smoky BBQ Salsa
This salsa is bold, smoky, and deeply satisfying — the kind of condiment that makes everything it touches taste better. The magic starts in a screaming-hot cast iron pan, where roma tomatoes, red bell peppers, and jalapeño get pressed cut-side down until they're genuinely charred and blistered, building a flavor base that no blender shortcut can replicate. Smoked paprika, chipotle powder, and cumin bloom in garlic-infused oil with softened scallion greens before the chopped charred vegetables join the pan, pulling everything together into something rich and complex. A hit of maple syrup and apple cider vinegar rounds out the smokiness with just enough sweetness and tang to keep every bite interesting. The whole thing comes together with straightforward pantry staples — no specialty items, no hidden surprises, just clean, plant-based ingredients you can feel confident about. Serve it warm straight from the skillet, let it cool to room temperature for a classic chip dip, or refrigerate it and spoon it cold over eggs or grilled protein the next day. Fresh cilantro stirred in at the end is optional, but it adds a bright finish that really lifts the smoky depth.
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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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