Fish Free Smoky BBQ Salsa
This salsa is built entirely on fire and smoke, and it delivers a depth of flavor that store-bought jars simply can't touch. Charring roma tomatoes, red bell peppers, and jalapeño directly in a screaming-hot cast iron pan creates that blistered, caramelized intensity you'd normally only get from a grill. Smoked paprika, chipotle powder, and cumin get bloomed in garlic-infused oil with scallion greens before the chopped charred vegetables join the pan, 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 plant-based and straightforward, so there's zero concern about hidden seafood derivatives or fish-based flavor enhancers that sometimes sneak into commercial salsas and hot sauces. Serve it warm straight from the skillet, let it cool to room temperature for a chunky dip situation, or chill it overnight so the flavors deepen even further. Fresh cilantro stirred in at the end is optional, but it adds a pop of color and herbal lift that really ties the whole thing 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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