High Fructose Corn Syrup Free Smoky BBQ Salsa
Most store-bought salsas and BBQ sauces are loaded with high fructose corn syrup, which makes finding a clean, bold condiment genuinely frustrating. This recipe solves that problem by building deep, smoky flavor entirely from scratch — no mystery sweeteners, no processed shortcuts. The magic starts in a screaming-hot cast iron pan where roma tomatoes, red bell peppers, and jalapeño get charred until their skins blister and loosen, creating that irresistible fire-roasted depth. A touch of maple syrup and apple cider vinegar bring just enough sweet-tangy balance, while smoked paprika and chipotle powder layer on the heat and smokiness. The result is a chunky, complex salsa that tastes like it came off an actual grill. Serve it warm straight from the pan, let it cool to room temperature for a classic chip dip, or chill it and spoon it over grilled proteins all week long.
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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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