Vegetarian Smoky BBQ Salsa

Total time27 min

Prep time15 min

Cook time12 min

4.9

(20)

Char marks and smoke are the whole point here, and this skillet salsa delivers both without ever touching a 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 what gives the finished salsa its serious depth. Smoked paprika and chipotle powder get bloomed in garlic-infused oil with scallion greens, layering in even more smoky, savory complexity before the vegetables ever hit the pan again. A splash of apple cider vinegar and a touch of maple syrup round everything out with just the right balance of tang and sweetness. The result is thick, chunky, and bold — nothing like the watery jarred stuff from the store. Serve it warm straight from the skillet, let it cool to room temperature, or chill it for later; it honestly gets better as the flavors settle. Fresh cilantro stirred in at the end is optional, but it adds a bright finish that really ties the whole thing together.

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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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