Pistachio Free Smoky BBQ Salsa
Charred tomatoes, blistered bell peppers, and a kiss of jalapeño heat come together in a deeply smoky, boldly spiced salsa that tastes like it came straight off a backyard grill. The secret is getting a cast iron pan screaming hot and letting those cut vegetables char undisturbed until the surfaces are nearly blackened — that caramelized crust is where all the flavor lives. Smoked paprika, cumin, and chipotle powder get bloomed in garlic-infused oil with scallion greens before the chopped charred vegetables join the party, layering smoke on smoke in the best possible way. A splash of apple cider vinegar and a drizzle of maple syrup round out the edges, giving you that perfect balance of tangy, sweet, and fiery. Every ingredient here is straightforward and naturally free of tree nuts, so there's zero need to scrutinize labels or worry about unexpected additions sneaking in. Serve it warm over grilled proteins, pile it onto tacos, or scoop it up with chips — it works at any temperature and only gets better as it sits.
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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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