Emulsifier Free Smoky BBQ Salsa

Total time27 min

Prep time15 min

Cook time12 min

4.9

(20)

Charred vegetables and bold spices come together in a salsa that tastes like it spent hours over a smoky grill — without any of the fuss. Roma tomatoes, red bell peppers, and jalapeño are blistered directly in a screaming-hot cast iron pan until deeply caramelized, giving the whole thing an intense, fire-roasted depth that store-bought versions simply can't replicate. Smoked paprika, cumin, and chipotle powder bloom in garlic-infused oil alongside scallion greens, layering heat and smokiness into every bite. A splash of apple cider vinegar and a touch of maple syrup round out the flavors with just the right balance of tang and subtle sweetness. Every single ingredient here is a whole, recognizable food — no stabilizers, no additives, nothing that needs an emulsifier to hold it together. It works beautifully as a dip, a taco topping, or spooned over grilled chicken straight from the pan. Make a batch ahead and serve it warm, room temp, or cold — it only gets better as it sits.

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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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