Pregnancy Friendly Smoky BBQ Salsa
Charred vegetables, smoky spices, and a touch of sweetness from maple syrup come together in a salsa that tastes like it came straight off a backyard grill — no grill required. The secret is a screaming-hot cast iron pan that blisters roma tomatoes, red bell peppers, and jalapeño until their skins loosen and their natural sugars deepen into something truly special. Garlic-infused oil does the heavy lifting in the flavor department without relying on raw garlic, which makes this a smart choice when strong aromatics feel like a gamble. Smoked paprika, cumin, and chipotle powder layer in warmth without tipping into overwhelming heat, especially since the jalapeño is seeded before it ever hits the pan. Apple cider vinegar brightens everything up, and a splash of maple syrup rounds out the edges in the most satisfying way. It works warm, at room temperature, or straight from the fridge, so it's endlessly versatile for dipping, topping, or spooning over whatever sounds good that day.
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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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