Red Meat Allergy Friendly Smoky BBQ Salsa
This bold, smoky salsa is built entirely on charred vegetables and pantry spices, making it a naturally meat-free condiment that works for anyone navigating a red meat allergy without sacrificing any of that deep, cookout-style flavor. The real magic happens in a screaming-hot cast iron pan, where roma tomatoes, red bell peppers, and jalapeño get pressed cut-side down until they blister and blacken — no grill required. Smoked paprika and chipotle powder layer on that signature BBQ smokiness, while a splash of maple syrup and apple cider vinegar bring just enough sweet-tangy balance to keep things lively. Garlic-infused oil and bloomed spices round out the base, so every bite tastes complex and intentional rather than thrown together. It comes together in one skillet, and you can serve it warm, at room temperature, or straight from the fridge — all three versions are genuinely great. Pile it onto tacos, spoon it over grilled chicken or fish, or just go in with chips and call it dinner.
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!