Sesame Free Smoky BBQ Salsa
Charred vegetables, smoky spices, and a touch of sweetness come together in a salsa that tastes like it came straight off a backyard grill. Roma tomatoes, red bell peppers, and jalapeño are seared cut-side down in a screaming-hot cast iron pan until deeply blackened, coaxing out a rich, complex flavor that no raw salsa can match. Smoked paprika, cumin, and chipotle powder bloom in garlic-infused oil with scallion greens before the charred vegetables are folded in, making every bite layered and bold. A splash of apple cider vinegar and a drizzle of maple syrup balance the heat with just enough brightness and sweetness to keep things interesting. For anyone navigating sesame sensitivities, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-derived ingredients that sneak into so many store-bought salsas and spice blends. Every ingredient here is straightforward and easy to verify, so you can dip with confidence. Serve it warm right out of the pan, let it cool to room temperature, or chill it for later — it honestly gets better as the flavors settle.
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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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