Ginger Free Smoky BBQ Salsa
This salsa brings serious depth of flavor through a technique that does all the heavy lifting — charring roma tomatoes, red bell peppers, and jalapeño directly in a screaming-hot cast iron pan until the cut sides are blackened and the skins blister right off. That char is the foundation of everything, giving the finished salsa a smoky, fire-roasted quality that tastes like it came off a grill. Smoked paprika, chipotle powder, and cumin layer in even more warmth, while a touch of maple syrup and apple cider vinegar balance the whole thing out with just enough sweetness and tang. Garlic-infused oil and scallion greens keep the allium flavor present without any of the usual suspects, and the result is bold, complex, and completely satisfying. Ginger doesn't belong anywhere near this recipe — not in the ingredients, not in the spice blend — so there's zero guesswork or label-checking required. Serve it warm straight from the pan, let it cool to room temperature for chip dipping, or refrigerate it and spoon it cold over eggs the next morning. However you use it, this one earns a permanent spot in the rotation.
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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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