11 Aug

I know you have a great recipe; :) yours is the best ever as well.

I had a hard time finding multiple ripe Hass avocados, so I supplemented with Florida avocados.

I also used Thai chilies and scotch bonnet for color.

I was at my aunt's for Taco Tuesday and decided to make it on the spot.

I bought my molcajete in Nicaragua, but I love these because they make for a beautiful presentation and they are great spice grinders.

Click HERE for video


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