The Small Town Chef

  Why a Little Char Makes All the Difference Salsa verde can be made several ways. The tomatillos can be blended raw, simmered in water or roasted until softened and lightly charred. All three methods are traditional. But when I’m making salsa verde at home, I almost always roast the tomatillos. Raw salsa verde is bright, sharp and a little grassy. Boiled salsa verde is softer and more delicate. Roasted salsa verde lands somewhere in the middle, keeping the natural tang of the tomatillos while adding sweetness, depth and just enough smoky flavor to make things interesting.   Why Roast Tomatillos for Salsa Verde? Tomatillos are naturally tart. Roasting softens that acidity and concentrates their flavor rather than diluting it in a pot of water. The browned spots are important. They bring a slightly smoky, almost savory quality to the salsa that you simply don’t get from boiling. Roasting also mellows the garlic and chile, making them sweeter, rounder and less harsh. That does...

A quick, bold salsa with a smoky upgrade and a fresh cilantro option Some recipes don’t need a long story—they just need to deliver. This tomato salsa does exactly that.   It’s the kind of salsa you throw together in minutes but tastes like you put in way more effort. Pantry-friendly crushed tomatoes form the base, while jalapeños bring the heat, garlic adds bite, and Mexican oregano ties everything together with that unmistakable earthy note. The real secret? Letting it rest. Give it 30 minutes in the fridge and everything wakes up—the flavors meld, the heat settles in, and suddenly you’ve got something that tastes like it came straight from your favorite taqueria. If you like a little freshness, fold in some finely minced cilantro right before serving. It brightens everything up and adds that classic finish. And if you’re feeling like taking things up a notch, there’s an easy upgrade waiting for you below—a fire-roasted version that leans smoky, bold, and just a little more irre...