Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. This recipe first appeared in our August/September 2012 issue with Hugo Ortega's article Special Sauce.
- 4 oz. tomatillos, husked and rinsed (available at melissas.com)
- 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