Pecan Free Smoky BBQ Salsa

Total time27 min

Prep time15 min

Cook time12 min

4.9

(20)

This salsa is all about bold, fire-kissed flavor — charred tomatoes, blistered bell peppers, and jalapeño get cooked hard in a screaming-hot cast iron pan until they're deeply caramelized and smoky before anything else even hits the skillet. The result is a thick, chunky salsa with serious depth that no jarred version can touch. Smoked paprika, cumin, and chipotle powder bloom in garlic-infused oil with scallion greens, layering in a warm, complex heat that builds beautifully. A splash of apple cider vinegar and a touch of maple syrup balance everything out with just the right amount of tang and sweetness. Every single ingredient here is naturally tree-nut-free, so there's no label-checking or substitution gymnastics required — just straightforward, pantry-friendly cooking. 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. However you eat it, this one is going to become a staple.

About Fig

Fig 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!