Paraben Free Smoky BBQ Salsa
Char marks, smoky spice, and a little sweet heat — this salsa delivers serious depth of flavor from a handful of clean, straightforward ingredients. The magic starts in a screaming-hot cast iron pan, where roma tomatoes, red bell peppers, and jalapeño get pressed cut-side down until they're deeply blistered and caramelized. That char is the backbone of everything, layered with smoked paprika, chipotle powder, and cumin bloomed in garlic-infused oil for a flavor that tastes like it came off an outdoor grill. A splash of apple cider vinegar and a drizzle of maple syrup round out the smokiness with just the right balance of tang and sweetness. For anyone navigating preservative sensitivities, cooking from scratch like this means you control every single ingredient — no mystery additives, no stabilizers, no label-reading anxiety. 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 eat it, this one is going to become a staple.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!