Rice Free Smoky BBQ Salsa
Deep char marks and blistered skins are the secret behind this bold, smoky salsa that tastes like it came straight off a backyard grill. Roma tomatoes, red bell peppers, and jalapeño get seared cut-side down in a screaming-hot cast iron pan until they're caramelized and tender, then tossed with toasted spices, a hit of maple syrup, and a splash of apple cider vinegar for that perfect sweet-tangy balance. Smoked paprika and chipotle powder layer in serious depth without any fuss, and the garlic-infused oil keeps every bite fragrant and rich. This is the kind of salsa that makes you want to eat it straight from the pan with a spoon. It works beautifully warm, at room temperature, or chilled, so it's just as good spooned over grilled chicken or eggs as it is scooped up with tortilla chips. Naturally grain-free and built entirely from fresh vegetables and pantry spices, there's nothing here to second-guess — just clean, fire-kissed flavor from start to finish.
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!