Xanthan Gum Free Smoky BBQ Salsa
Deep char marks and blistered skins are the secret to a salsa that tastes like it came off a backyard grill, and this stovetop version delivers exactly that intensity without any special equipment. Roma tomatoes, red bell peppers, and jalapeño go cut-side down in a screaming-hot cast iron pan until they're darkened, smoky, and impossibly tender — then they get roughly chopped into a chunky, rustic texture that holds up beautifully as a dip or a topping. Smoked paprika and chipotle powder double down on that fire-roasted depth, while a touch of maple syrup and apple cider vinegar keep everything balanced with a subtle sweet-tangy finish. Many store-bought salsas and spice blends quietly sneak in thickeners to get that scoopable consistency, but here the body comes entirely from the vegetables themselves — no additives, no fillers, nothing you didn't put in the pan. Garlic-infused oil and scallion greens bring savory backbone without any whole garlic, making this a smart choice for anyone navigating sensitive digestion alongside other ingredient concerns. Fresh cilantro stirred in at the end is optional but highly recommended if you want a bright, herby lift against all that smokiness. Serve it warm straight from the skillet, let it cool to room temperature, or refrigerate it and watch the flavors get even better the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!