Gelatin Free Smoky BBQ Salsa
Deep char marks, smoky spices, and a touch of maple sweetness — this salsa is the kind of condiment that makes everything it touches taste better. The magic starts in a screaming-hot cast iron pan, where roma tomatoes, red bell peppers, and jalapeño get pressed cut-side down until their surfaces are deeply blackened and their skins blister loose. That char is the whole flavor foundation, and it's impossible to fake. Smoked paprika, cumin, and chipotle powder bloom in garlic-infused oil with softened scallion greens before the chopped vegetables join the party, along with a splash of apple cider vinegar and maple syrup to balance the heat and smoke. Every single ingredient here is naturally free of animal-derived thickeners or gelling agents, so there's nothing hidden to second-guess — just honest, whole-food flavor. Serve it warm straight from the skillet, let it cool to room temperature for a chunky dip, or refrigerate it and spoon it cold over eggs the next morning. Fresh cilantro stirred in at the end is optional, but it adds a bright herbal lift that plays beautifully against all that smoky depth.
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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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