Cover tomatillos, chilies, and garlic with just enough water to cover in a small saucepan.
Simmer until tomatillos start to lose vibrant green color. Be sure not to overcook.
Once tomatillos are done simmering, allow to cool for a few minutes before handling the liquid. Strain and reserve all the ingredients and the water.
Place the tomatillos, peeled garlic, chilies, cilantro, sugar, and salt into a blender or food processor. Pulse to a fairly rough textured sauce and add reserved water, as needed. Do not blend too much. After blending, fold in half the white onion and salt, to taste.
When ready to serve, remove the queso fresco from the package and place on a serving platter. Pour salsa around the queso fresco. Garnish salsa with remaining onions. Serve with fresh tortilla chips. It is best when you can get a bit of the cheese with each bite of salsa and chip.