Classic Salsa Verde

• 4 tomatillos, husked and rinsed
• 2-4 cloves garlic, depending on your taste
• 1 medium white onions, quartered
• 2 jalapeños, stemmed, seeds reserved if you like a little heat
• 1 tsp sugar
• 1/2 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. Bring to a boil; cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.Transfer to a blender or food processor along with enough reserved liquid for your thickness preference, Add 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 meat, chicken or fish. It also goes well with Late July Organic Tortilla Chips.