Salsa Verde

If you’ve ever wondered where Happy Belly After draws influence to create our images, we're inspired by cinema, books, and museums full of art. We have a terrific library in our town where I check out books and movies weekly during the summer for reference.

Today’s perspective is inspired by the film “Living Is Easy with Eyes Closed,” a sweet story about a teacher who wants to meet John Lennon, who’s filming a movie in Spain. In one shot he’s found heating up his soup over a hot iron. If you haven't seen our sister instagram feed, check out for other satirical easter eggs.

Ah yes, the recipe. This salsa verde is speedy to prepare and goes with everything, which is one of my favorite qualities in a condiment. It’s used as the base for my Green Posole recipe, is perfect for green enchiladas, and is superb with tortilla chips, so put down the books and get experimenting!

Salsa Verde

Preheat the oven to 400˚ 

Make the salsa verde – Line a sheet pan with parchment paper nd place the tomatillos cut side down. Roast the tomatillos for 10 minutes then turn the over to broil and broil the tomatillos for 3 minutes. Let cool for 10 minutes

Combine tomatillos, onion, jalapenos or serranos, garlic, cilantro, in a blender. Pulse until finely chopped, adding a little water, if necessary and puree until smooth. Add the lime juice and salt.

Note: Blend in one avocado for a variation on this salsa.

makes 16 oz


  • 1½ lb tomatillos, husked, washed and halved
  • ½ cup red onion, chopped
  • 2 -3 jalapeño or serrano peppers, seeded, and chopped
  • 1 large garlic clove, smashed
  • ½ cup cilantro leaves
  • the juice of one small lime
  • ½ tsp salt