Macadamia Free Smoky BBQ Salsa

Total time27 min

Prep time15 min

Cook time12 min

4.9

(20)

Deep char marks on fresh roma tomatoes, red bell peppers, and jalapeño are the secret behind this salsa's bold, campfire-worthy flavor — no grill required, just a screaming-hot cast iron pan. The cut sides go face-down and cook undisturbed until they're blistered and caramelized, building a smoky backbone that store-bought salsa simply can't replicate. Smoked paprika, cumin, and chipotle powder bloom in garlic-infused oil with tender scallion greens, layering heat and earthiness into every bite. A splash of apple cider vinegar and a touch of maple syrup pull it all together with just enough brightness and sweetness to balance the fire. The whole thing comes together in one skillet, making cleanup as easy as the cooking. Serve it warm straight from the pan, let it cool to room temperature for a classic chip dip, or refrigerate it for a chilled salsa that gets even better as the flavors settle overnight. Fresh cilantro stirred in at the end is optional, but it adds a clean, herby lift that really makes the smoky spices pop.

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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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