Citric Acid Free Smoky BBQ Salsa
Charred vegetables and smoky spices come together here in a salsa that tastes like it spent hours on a backyard grill — even though it all happens in a single skillet. The secret is getting that cast iron screaming hot so the tomatoes, bell peppers, and jalapeño develop deep, blistered char marks that bring serious depth of flavor. Most store-bought salsas lean heavily on citric acid as a preservative, which makes finding a safe option genuinely frustrating, but every ingredient here is naturally free of it. Maple syrup adds a subtle sweetness that balances the heat, while apple cider vinegar brings just enough brightness without any citric acid in sight. Smoked paprika and chipotle powder layer on that low-and-slow BBQ character, and garlic-infused oil keeps things aromatic without any raw garlic to worry about. You can serve it warm straight from the pan, let it cool to room temperature, or chill it for later — it honestly gets better as it sits and the flavors settle in together. Pile it on tacos, scoop it with chips, or spoon it over grilled chicken for an instant upgrade.
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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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