Hazelnut Free Smoky BBQ Salsa
Charred vegetables and bold spices come together in a salsa that tastes like it spent hours over a wood fire — but it's ready in under 30 minutes on your stovetop. Roma tomatoes, red bell peppers, and jalapeño go cut-side down in a screaming-hot cast iron pan until they're deeply blistered and caramelized, building that signature smokiness from the inside out. Smoked paprika, cumin, and chipotle powder get bloomed in garlic-infused oil with scallion greens, layering heat and depth before the charred vegetables even hit the pan. A splash of apple cider vinegar and a touch of maple syrup round everything out with just enough brightness and sweetness to keep the smoky intensity in check. The whole thing is built entirely from produce, spices, and pantry staples — no nuts, no nut-derived oils, no hidden ingredients to second-guess. 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. However you use it, this salsa is the kind of thing people ask you to bring to every cookout.
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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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