Charred vegetables and bold spices come together in a salsa that tastes like it spent hours over a smoker — but it's ready in under 20 minutes on your stovetop. Roma tomatoes, red bell peppers, and jalapeño get pressed cut-side down in a screaming-hot cast iron pan until deeply blackened, building that signature smoky depth without any special equipment. Smoked paprika and chipotle powder layer on even more complexity, while a splash of maple syrup and apple cider vinegar balance everything out with just the right sweet-tangy edge. The whole thing is built from fresh produce, pantry spices, and garlic-infused oil — straightforward ingredients with zero grain-based additives or fillers to worry about. Scallion greens keep the allium flavor bright without the fuss, and a handful of fresh cilantro stirred in at the end lifts the whole bowl. Serve it warm straight from the pan, let it cool to room temperature, or chill it overnight — it honestly gets better as it sits. Pile it onto grilled proteins, scoop it with your favorite chips, or spoon it over eggs for a weeknight dinner that punches way above its weight.
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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.
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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