Mustard Free Smoky BBQ Salsa

Total time27 min

Prep time15 min

Cook time12 min

4.9

(20)

Deep char marks on tomatoes, bell peppers, and jalapeño are the secret here — cooking them cut-side down in a screaming-hot cast iron pan coaxes out a rich, smoky sweetness that no jarred salsa can touch. Smoked paprika and chipotle powder layer on even more depth, while a splash of apple cider vinegar and a drizzle of maple syrup keep everything balanced between tangy and just barely sweet. The whole thing comes together in one skillet, which means big, complex flavor without a long ingredient list or complicated technique. For anyone navigating condiment labels at the store, this is a genuine relief — every ingredient here is straightforward, and there's nothing hiding in the mix. Garlic-infused oil carries a subtle savory backbone through the whole salsa without overpowering the fire-roasted vegetables. Serve it warm straight from the pan, let it cool to room temperature for a classic chip dip, or refrigerate it and spoon it cold over eggs the next morning — it honestly works all three ways.

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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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