Low Iodine Smoky BBQ Salsa
Charred vegetables and smoky spices come together in a salsa that tastes like it spent hours over a fire — but comes together in one skillet in under 20 minutes. Roma tomatoes, red bell peppers, and jalapeño go cut-side down into a screaming-hot pan until they're deeply blistered and caramelized, building that rich, fire-roasted depth from scratch. Smoked paprika, cumin, and chipotle powder bloom in garlic-infused oil with scallion greens, layering on complexity without any of the iodine-containing ingredients — like iodized salt or seafood-based additives — that can sneak into store-bought salsas. A splash of apple cider vinegar and a touch of maple syrup round out the heat with just enough brightness and sweetness to keep things balanced. The result is chunky, bold, and deeply savory — equally at home spooned over grilled chicken, stirred into rice, or scooped up with your favorite chips. Fresh cilantro stirred in at the end adds a herby lift if you're into it, though the salsa is absolutely worth making either way. This is the kind of recipe you'll find yourself doubling just to make sure there are leftovers.
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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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