Shellfish Free Smoky BBQ Salsa
Char marks, smoky depth, and a little heat — this salsa delivers serious flavor from a handful of fresh vegetables and a smart spice lineup. Roma tomatoes, red bell peppers, and jalapeño go straight onto a screaming-hot cast iron pan, where they blister and blacken until deeply caramelized and tender. That char is the foundation of everything here, layered with smoked paprika, chipotle powder, and cumin bloomed in garlic-infused oil for a complexity that tastes like it took far longer than it did. A splash of apple cider vinegar and a touch of maple syrup round out the edges, balancing the smokiness with just enough brightness and sweetness. Every ingredient in this recipe is straightforward plant-based pantry staple, so there's zero concern about hidden seafood derivatives or cross-contact from processed condiments. Serve it warm straight from the skillet, let it cool to room temperature for a classic chip dip, or chill it overnight — the flavor only gets better as it sits. Fresh cilantro stirred in at the end is optional, but it adds a pop of green that makes the whole bowl look as good as it tastes.
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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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