Green sauces are common in Mexican cuisine. The basis of the green sauce(known as salsa verde) is typically pureed cooked or raw tomatillos, with jalapenos or other chili peppers, white onion, cilantro, and sometimes lime added to taste.Salsa verde can range in spiciness from mild to mouth-searing. It may be warm, as in a chile verde, or cold, as a condiment. In Mexican cuisine, a green sauce is frequently used as a dip for tortilla chips and served with tacos, grilled pork, grilled meats and even fish .
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