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The following recipe was first featured in Boston Organics Newsletter number 37 of the year 2015, which you should be able to find online at http://www.bostonorganics.com/newsletter/2015/news_37.html.
4 oz tomatillos, husked and rinsed4 cloves garlic2 medium white onions, quartered2 jalapeños, stemmed1 tsp. sugar1 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.
Adapted from Saveur (Find the original online at http://www.saveur.com/article/Recipes/Mexico-Salsa-Verde)