Gut Friendly Smoky BBQ Salsa
Deep char marks and smoky spice make this salsa something genuinely special — the kind of condiment that disappears fast at any table. Charring the tomatoes, bell peppers, and jalapeño directly in a screaming-hot cast iron pan pulls out a rich, caramelized depth that no raw salsa can match. A touch of maple syrup and apple cider vinegar balance the heat from the chipotle and cumin, giving every bite a sweet-tangy-smoky complexity that feels way more involved than it actually is. For anyone navigating a sensitive gut, the ingredient choices here are doing a lot of quiet work. Garlic-infused oil delivers that savory, aromatic backbone without the high-FODMAP fructans found in whole garlic cloves, and only the green tops of scallions are used — another smart swap that keeps flavor front and center while staying gentle on digestion. There's no onion, no hidden additives, and no processed ingredients to second-guess. Serve it warm straight from the skillet, let it cool to room temperature, or refrigerate it for a chilled dip — it's genuinely versatile and holds up beautifully either way.
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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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