Honey Free Smoky BBQ Salsa
This salsa brings serious depth of flavor through a simple but effective technique — 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 whole foundation, giving you a smoky, slightly sweet backbone before a single spice even hits the pan. Smoked paprika, cumin, and chipotle powder get bloomed with softened scallion greens in garlic-infused oil, layering on heat and complexity that store-bought salsas just can't touch. Maple syrup steps in as the sweetener here — a completely plant-derived swap that keeps things naturally sweet without any animal-derived ingredients, making this one genuinely easy to enjoy without label-checking stress. A splash of apple cider vinegar brightens everything up and balances the smokiness beautifully. The result is a chunky, bold, deeply flavored salsa that works warm right off the stove, at room temperature on a chip, or cold straight from the fridge the next day. Optional cilantro at the end keeps it fresh and vibrant — a small touch that makes a big difference.
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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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