Chicken Free Smoky BBQ Salsa
This deeply smoky, fire-kissed salsa is built entirely from vegetables and pantry spices, making it a bold, crowd-pleasing condiment that happens to contain absolutely no meat whatsoever. The magic starts in a screaming-hot cast iron pan where roma tomatoes, red bell peppers, and jalapeño get charred until their skins blister and loosen, unlocking a rich, roasted depth that no raw salsa can touch. Smoked paprika and chipotle powder layer on even more smokiness, while a splash of maple syrup and apple cider vinegar bring a sweet-tangy balance that keeps every bite interesting. Garlic-infused oil and scallion greens bloom the spices together in the same skillet, so you're building flavor at every single step rather than just tossing things in a bowl. The result is chunky, saucy, and complex — the kind of salsa that makes people ask what your secret is. Serve it warm straight off the stove, let it cool to room temperature for a classic chip dip, or refrigerate it and spoon it cold over eggs, tacos, or grain bowls all week long.
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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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