Here’s a secret that will make you look like a salsa wizard. Take any tomato—even a mediocre grocery store one—and char it on a grill or under the broiler. The blackened skin adds a smoky depth that fools everyone.
I charred some sad winter tomatoes once, and my neighbor said it was the best salsa he’d ever had. He didn’t know the tomatoes were practically expired. Mwah. Chef’s kiss.
Peel off the black skin after cooling, then chop. It turns a “meh” tomato into a “wow” tomato. It’s like putting a leather jacket on a golden retriever—unexpected but instantly cooler.
