Charred roma tomatoes, bell peppers, and jalapeño give this salsa its deep, smoky backbone, while garlic-infused oil and a warm blend of smoked paprika, cumin, and chipotle powder build layers of flavor without any fuss. A touch of maple syrup and a splash of apple cider vinegar strike that classic sweet-tangy balance, and fresh scallions and cilantro keep every bite bright and vegetable-forward. It's built entirely around charred produce, good oil, and bold spice rather than heavy dairy or processed shortcuts, which makes it an easy, satisfying choice for a Mediterranean-style spread. Scoop it up with vegetables or grilled bread, spoon it over fish or grains, or just eat it by the forkful — either way, it's a vibrant, plant-heavy condiment worth keeping in regular rotation.
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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.
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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