Charring the tomatoes, bell peppers, and jalapeño in a screaming-hot skillet is what makes this salsa special — that blistered, blackened skin brings a deep, smoky flavor that no raw salsa can match. Smoked paprika, cumin, and chipotle powder get toasted right in the pan with the scallions, building layers of real barbecue flavor without any grill required. A touch of maple syrup and a splash of apple cider vinegar balance the smoke with sweetness and tang, while fresh cilantro adds a bright finishing note. Coarsely chopped and chunky, this one has real texture — great warm off the stove, at room temperature alongside grilled meats, or chilled as a make-ahead condiment. It's a flavorful, produce-forward option that fits neatly into a Paleo spread.
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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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