1. 

   Jenna

   January 21, 2009 at 2:32 pm

   Hi – Love your simple recipes, they’re so healthful and bursting with flavor!
   I don’t know where they came from, but my local greengrocer had some fragrant mangos; I needed some summer in this anxious dark time, so I made this.
   Just wanted to mention that I put the sauce ingredients, except avocados, through the coarse blade of the food mill. Delicious: I could taste each ingredient integrity. I mashed the vocad with a fork–I’m here in Calif and we like the feel of vocad chunks on the tongue.
   I once had the joy of getting to know a friend’s abuela and her cocina. She used a molcajete for all her sauces. And I could never convince my friend (her grandson) that was what made her food better than his, even though he used the same ingredients, preparation, et c. (He said it was “Mojo, not molcajete.”) But I remain firm in my belief that mashing and grinding brings out more flavor than cutting ingredients.
   I’ve only seen little molcajetes that I could afford, so I’ve turned to my food mill which is a pretty good substitute. It’s also “green” and FAST and a lot easier and safer to clean than a blender or processor.
   Wondering what your thoughts are. Thanks loads
   P.S. found your site through TheSplendidTable.com

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