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MexicanSalsa verdeTomatillos, green chilli, onion and coriander, boiled or charred and blended — sharp, green, on everything.Tastes very sharp and mildBe its first cook →MexicanMole negroOaxaca's black mole: chilhuacle and other dried chillies toasted almost to char, ground with nuts, seeds, fruit, spice and chocolate into a near-black sauce.Tastes mildBe its first cook →That's everything for that word. The index stops when it runs out.