Eggless Smoky BBQ Salsa
Charred vegetables and bold spices come together here in a salsa that tastes like it spent hours over an open flame — even though it all happens in a single skillet. Roma tomatoes, red bell peppers, and jalapeño get pressed cut-side down into a screaming-hot pan until they're deeply blistered and caramelized, building that smoky backbone from the very first step. Smoked paprika, cumin, and chipotle powder bloom in garlic-infused oil with scallion greens before the charred vegetables join the party, making every bite layered and complex. 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. The whole thing is naturally free of eggs and any animal-derived binders — just produce, spices, and pantry staples doing exactly what they're supposed to do. 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 tacos, grilled proteins, or grain bowls all week long. Fresh cilantro stirred in at the end is optional, but highly recommended if you want that final pop of herby freshness.
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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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