Soy Free Smoky BBQ Salsa
This salsa brings serious depth of flavor by charring roma tomatoes, red bell peppers, and jalapeño directly in a screaming-hot cast iron pan until the skins blister and the cut sides turn deeply caramelized. That char is the foundation of everything — it gives the finished salsa a smoky, almost fire-roasted quality that no jar from the store can replicate. Smoked paprika, ground cumin, and chipotle powder get bloomed in garlic-infused oil with scallion greens, layering in warmth and complexity before the vegetables even hit the pan again. A touch of maple syrup and apple cider vinegar round out the heat with just enough sweetness and brightness to keep things balanced. Soy-based additives and fillers are a surprisingly common issue in packaged salsas and condiments, so making your own from scratch with whole, straightforward ingredients is the cleanest way to go. Serve it warm right off the stove, let it cool to room temperature, or refrigerate it and spoon it cold over eggs the next morning — it genuinely works every way. Fresh cilantro stirred in at the end is optional, but it adds a pop of color and herbal freshness that really ties the whole thing together.
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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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