Classic Salsa Verde

• 4 oz tomatillos, husked and rinsed
• 4 cloves garlic
• 2 medium white onions, quartered
• 2 jalapeños, stemmed
• 1 tsp. sugar
• 1 bunch cilantro, stemmed
• Kosher salt and freshly ground black pepper, to taste

Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan; cover with water by 1. Bring to a boil; cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.Transfer to a blender along with reserved liquid, sugar, cilantro, and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature.Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. It also goes well with Late July Organic Tortilla Chips.