Citrus Free Smoky BBQ Salsa
This salsa is deeply smoky, a little spicy, and packed with the kind of charred, fire-roasted flavor that makes you want to put it on absolutely everything. The magic starts in a screaming-hot cast iron pan where tomatoes, red bell peppers, and jalapeño get pressed cut-side down until they blister and blacken — no grill required. Smoked paprika, cumin, and chipotle powder bloom in garlic-infused oil with scallion greens before the charred vegetables get folded in, creating layers of heat and smokiness that taste like they took all day. A splash of apple cider vinegar and a drizzle of maple syrup round out the flavors with just enough tang and sweetness to balance the spice — and both are naturally free of citrus, so there's no need to swap anything out or second-guess the ingredient list. Many store-bought salsas sneak in citrus juice as a preservative or flavor booster, which makes homemade the smarter move here. 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.
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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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