Chef Akhtar Nawab of New York City's Choza Taqueria makes a simple mole from charred tomatillos, serrano chiles and garlic laced with smoky cumin, cinnamon and clove. The real game changer, however, is the addition of roasted pistachios.
Oh, salsa verde, how I love thee. Classic sweet, tangy, spicy green goodness all trapped in a jar. The real beauty of tomatillos comes out when you roast them, lending smokey caramel overtones to this already awesome fruit.