Tree Nut Free Smoky BBQ Salsa

Total time27 min

Prep time15 min

Cook time12 min

4.9

(20)

Charred vegetables and a bold spice lineup come together here in a salsa that tastes like it came straight off a backyard grill. Roma tomatoes, red bell peppers, and jalapeño go cut-side down into a screaming-hot cast iron pan until they're deeply blistered and caramelized — that char is the whole foundation of the flavor. Smoked paprika, cumin, and chipotle powder bloom in garlic-infused oil with scallion greens before the chopped vegetables join the pan, and a splash of apple cider vinegar plus a touch of maple syrup round out every smoky, spicy edge. The result is thick, chunky, and complex in a way that store-bought salsa simply can't match. Every ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just straightforward, satisfying cooking. Serve it warm straight from the skillet, let it cool to room temperature, or refrigerate it and spoon it cold over eggs the next morning. However you eat it, this one is going to become a staple.

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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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