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Originally Posted by Jesus
I would add some onion and a bit of garlic, all properly grinded in a molcajete.
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Oh yeah...must have a molcajete. I am the proud owner of one that is at least sixty years old. I'll take this over a blender, chopper or Cuisanart any day. I own the aforementioned also.
I love making salsas and serving them in the molcajete.