Nitrate & Nitrite Free Smoky BBQ Salsa
That deep, smoky flavor you get from a long day at the grill? This salsa delivers it entirely from your stovetop, no cured meats or processed shortcuts required. Roma tomatoes, red bell peppers, and jalapeño go straight onto a screaming-hot cast iron pan until they're blistered, charred, and impossibly fragrant — that's where all the smokiness comes from, amplified by smoked paprika and chipotle powder. A touch of maple syrup and apple cider vinegar round out the heat with just enough sweetness and tang to keep every bite interesting. For anyone navigating preserved or cured ingredients in store-bought condiments, this one is a breath of fresh air — every component is a whole, recognizable ingredient with nothing hidden in the label. The scallion greens sautéed in garlic-infused oil add a gentle allium backbone without overwhelming the charred vegetable base. 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 genuinely works all three ways.
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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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