Char-grilling the tomatoes, bell peppers, and jalapeño until their skins blister gives this salsa a deep, smoky backbone before it ever hits the skillet. Smoked paprika, cumin, and chipotle powder get toasted with scallions to build layers of heat and warmth, while a touch of maple syrup and apple cider vinegar balance everything with a little sweetness and tang. The result is a chunky, spoonable salsa with real fire-roasted flavor, equally good warm off the stove or chilled straight from the fridge. Fresh cilantro at the end keeps it bright and herbaceous. It's a naturally solid choice for a gluten free spread, dip, or taco topping, with nothing fussy about the ingredient list standing in your way.
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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.
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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