Dairy Free Smoky BBQ Salsa
Deep char marks and blistered skins are the secret to a salsa that tastes like it came off a backyard grill, and this stovetop version delivers exactly that intensity without stepping outside. Roma tomatoes, red bell peppers, and jalapeño get pressed cut-side down into a screaming-hot cast iron pan until they're caramelized and smoky, then roughly chopped into a chunky, rustic texture that holds up beautifully as a dip or a topping. Smoked paprika, cumin, and chipotle powder bloom in garlic-infused oil with scallion greens before the charred vegetables join the party, layering smoke on smoke in the best possible way. 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. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting needed — just bold, clean flavor from start to finish. Serve it warm straight from the skillet, let it cool to room temperature for a classic chip dip, or refrigerate it and spoon it cold over tacos, grain bowls, or grilled proteins 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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