Vegan Smoky BBQ Salsa
That deep, smoky char you get from a screaming-hot cast iron pan is the secret weapon here, and it transforms humble roma tomatoes, red bell peppers, and jalapeño into something that tastes like it spent hours over an open fire. The cut sides go face-down into a dry skillet until they're genuinely blackened and blistered — no shortcuts, no oven roasting — and the result is a salsa with serious depth. Smoked paprika, ground cumin, and chipotle powder get bloomed in garlic-infused oil with scallion greens before the charred vegetables join the party, layering smoke on smoke in the best possible way. A splash of apple cider vinegar and a touch of maple syrup round everything out, balancing the heat with just enough brightness and sweetness. Every single ingredient in this recipe is completely plant-based, so there's nothing to swap or second-guess — it's naturally free of any animal products without any compromise on flavor. Serve it warm straight from the pan, let it cool to room temperature for a cookout spread, or chill it overnight and watch the flavors deepen even further. Fresh cilantro stirred in at the end is optional, but it adds a pop of color and herbal freshness that really ties the whole bowl 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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