Yeast Free Smoky BBQ Salsa
Charred vegetables and smoky spices come together in a salsa that tastes like it spent hours over a fire — but it's ready in under 20 minutes on your stovetop. The trick is a screaming-hot cast iron pan that blisters roma tomatoes, red bell peppers, and jalapeño until their cut sides are deeply caramelized and their skins slip right off. That char is the foundation of the whole flavor, layered with smoked paprika, cumin, and chipotle powder for a heat that builds slowly and satisfyingly. A splash of apple cider vinegar and a touch of maple syrup round out the edges, giving you that classic sweet-tangy BBQ backbone without any fermented or brewed ingredients that could be a concern. Garlic-infused oil and scallion greens keep the allium flavor front and center while staying gentle on digestion. The result is a chunky, bold salsa that works as a dip, a taco topper, or spooned straight over grilled chicken or fish. Make a big batch — it only gets better as it sits and the flavors settle in.
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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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