Turmeric Free Smoky BBQ Salsa
Deep char marks and blistered skins are doing the heavy lifting here, giving this salsa a bold, campfire-worthy smokiness that comes entirely from technique and spice — no turmeric anywhere in sight. Roma tomatoes, red bell peppers, and jalapeño go cut-side down in a screaming-hot cast iron pan until they're deeply caramelized and tender, then get roughly chopped into a chunky, rustic texture that holds up beautifully as a dip or topping. Smoked paprika and chipotle powder layer in that signature BBQ warmth, while a hit of cumin rounds everything out with earthy depth. A splash of apple cider vinegar and a drizzle of maple syrup balance the heat with just enough brightness and sweetness to keep you going back for another chip. Garlic-infused oil and scallion greens bring savory backbone without any allium bulbs, making this a smart choice for anyone navigating low-FODMAP territory alongside other restrictions. It's the kind of salsa that tastes like it came off a backyard grill, and it works just as well spooned over grilled proteins, tucked into tacos, or served straight from the pan while it's still warm.
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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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