Oats Free Smoky BBQ Salsa
Deep char marks and smoky spice make this salsa something far beyond what you'd find in a jar on a grocery store shelf. Roma tomatoes, red bell peppers, and jalapeño are pressed cut-side down into a screaming-hot cast iron pan until their surfaces blister and caramelize, building a rich, fire-roasted backbone that no amount of liquid smoke can replicate. Smoked paprika, cumin, and chipotle powder bloom in garlic-infused oil with scallion greens before the charred vegetables are folded in, creating layers of heat and depth that keep building with every bite. A touch of maple syrup and apple cider vinegar round out the edges, balancing the smokiness with just enough sweetness and tang. The whole thing is naturally grain-free from start to finish — every ingredient is a whole vegetable, a spice, or a pantry staple, so there's nothing hidden to second-guess. Serve it warm straight from the skillet, let it cool to room temperature for a chunky dip, or refrigerate it and spoon it cold over eggs the next morning. However you use it, this salsa earns a permanent spot in the rotation.
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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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