Seed Oil Free Smoky BBQ Salsa
Charred vegetables straight from a screaming-hot cast iron pan are the secret weapon here, delivering that deep, smoky flavor most people only associate with outdoor grilling. Roma tomatoes, red bell peppers, and jalapeño all get blistered until their skins loosen and their natural sugars caramelize into something genuinely irresistible. The whole thing comes together in one skillet, which means less cleanup and more time enjoying the results. Garlic-infused oil stands in for the refined vegetable and canola oils you'd typically find in a jarred salsa, making this a clean, whole-food alternative without sacrificing any richness. Smoked paprika, cumin, and chipotle powder layer on the heat and complexity, while a splash of apple cider vinegar and a touch of maple syrup keep everything balanced and bright. Serve it warm right off the stove, let it cool to room temperature, or chill it for later — it holds up beautifully and honestly gets better as the flavors settle in. Whether you're spooning it over eggs, dunking chips, or using it as a taco topping, this one is going to earn a permanent spot in your rotation.
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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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