MSG Free Smoky BBQ Salsa

Total time27 min

Prep time15 min

Cook time12 min

4.9

(20)

Real depth of flavor doesn't require anything artificial, and this smoky salsa proves it completely. The magic starts in a screaming-hot cast iron pan where roma tomatoes, red bell peppers, and jalapeño get charred cut-side down until their skins blister and their natural sugars caramelize into something genuinely complex. Smoked paprika and chipotle powder layer on that fire-kissed intensity, while a splash of apple cider vinegar and a touch of maple syrup balance everything out with brightness and a subtle sweetness. Garlic-infused oil and scallion greens bring savory depth without any of the additives or flavor enhancers you'd find lurking in store-bought versions. Every ingredient here is clean, whole, and easy to verify — which makes this a genuinely stress-free option for anyone keeping a close eye on what goes into their food. Serve it warm straight from the skillet, let it cool to room temperature, or chill it for later — it holds up beautifully either way and only gets better as the flavors settle.

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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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