Pescatarian Smoky BBQ Salsa
This salsa is the kind of condiment that quietly steals the show at any cookout or taco night. Roma tomatoes, red bell peppers, and jalapeño get pressed cut-side down into a screaming-hot cast iron pan until they're deeply charred and blistered — that's where all the smoky, complex flavor comes from, no grill required. Smoked paprika, cumin, and chipotle powder get bloomed in garlic-infused oil with scallion greens before the charred vegetables join the party, layering heat and depth that store-bought salsa simply can't touch. A splash of apple cider vinegar and a drizzle of maple syrup round everything out with just enough brightness and sweetness to balance the fire. It fits naturally into a pescatarian spread — serve it over grilled fish tacos, alongside shrimp skewers, or just with a big bowl of tortilla chips. Fresh cilantro stirred in at the end keeps things vibrant, though it's completely optional if you're in the anti-cilantro camp. Make a batch ahead and let it chill overnight — the flavors only get better.
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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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