Wheat Free Smoky BBQ Salsa
Deep char marks on fresh roma tomatoes, bell peppers, and jalapeño are the secret behind this salsa's bold, campfire-like depth — no grill required, just a screaming-hot cast iron pan. The vegetables blister and soften right in the skillet, picking up that smoky intensity before getting tossed with smoked paprika, cumin, and chipotle powder for a triple hit of warmth. Garlic-infused oil keeps all that savory, aromatic flavor in the mix without any wheat-containing ingredients sneaking in, making this a genuinely safe and satisfying option for anyone navigating grain sensitivities. A splash of apple cider vinegar and a touch of maple syrup balance the heat with just enough brightness and sweetness to keep every bite interesting. The whole thing comes together in one pan, which means less cleanup and more time enjoying a bowl of something seriously good. Serve it warm alongside grilled meats, spoon it over eggs, or go all in with a pile of your favorite wheat-free chips — it holds its own in every situation.
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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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