Coconut Free Smoky BBQ Salsa

Total time27 min

Prep time15 min

Cook time12 min

4.9

(20)

This salsa brings serious fire — literally. Charring roma tomatoes, red bell peppers, and jalapeño directly in a screaming-hot cast iron pan creates that deep, blistered flavor you usually only get from a grill, and the smoked paprika and chipotle powder push the smokiness even further. A touch of maple syrup and apple cider vinegar balance the heat with just enough sweetness and tang to keep every bite interesting. Garlic-infused oil and scallion greens build a savory backbone without any of the usual allium fuss, and the whole thing comes together in one skillet with barely any cleanup. So many store-bought salsas and spice blends sneak in unexpected additives, but every single ingredient here is straightforward and easy to verify — no hidden surprises. Serve it warm straight from the pan, let it cool to room temperature for a classic chip dip, or refrigerate it and spoon it cold over eggs the next morning. Fresh cilantro stirred in at the end is optional but absolutely worth it if you're a fan.

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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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