Cinnamon Free Smoky BBQ Salsa
Deep char marks and blistered skins are doing the heavy lifting here, giving this salsa a bold, fire-roasted backbone that most store-bought versions try to fake with artificial smoke flavoring — and often a long list of spices you'd rather avoid. Smoked paprika and chipotle powder deliver that signature BBQ warmth without leaning on cinnamon, which has a sneaky habit of showing up in spice blends, seasoning mixes, and even commercial salsas. Every ingredient in this recipe is straightforward and easy to verify, so there's no guesswork involved. The cast iron technique is genuinely the secret weapon — cooking the tomatoes, bell peppers, and jalapeño cut-side down in a screaming-hot dry pan creates a caramelized, slightly smoky crust that tastes like it came off a backyard grill. 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. Serve it warm straight from the pan, let it cool to room temperature for a party bowl, or refrigerate it and spoon it cold over eggs the next morning — it holds up beautifully either way.
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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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