Salsa Verde - cooking recipe

Ingredients

2 quarts water
1 lb tomatillo, husked
3 large garlic cloves
1/2 cup chopped onion
1 tablespoon olive oil
1/4 cup lime juice (from about 2 limes)
1 1/2 teaspoons sugar
1/2 cup chopped fresh cilantro
1/2 - 1 jalapenos or 1/2-1 serrano pepper, minced
1/2 teaspoon salt
fresh ground black pepper

Preparation

Bring the water to a boil in a saucepan.
Add the tomatillos, and boil them for 3 minutes.
Drain the tomatillos, and put them into a blender or food processor.
Add the remaining ingredients to the tomatillos.
Blend for only a few seconds, leaving the salsa a bit chunky (small pieces of onion and tomatillo would be evident).
Store the salsa in a sealed container in the refrigerator until you are ready to serve it.
It will keep for 4 days.