Ingredients

The following ingredients have 2 Servings
  • 2 avocados (Cut in half, remove the seed, and scoop out the fruit)
  • 1 poblano chili pepper (roasted)
  • 1 clove garlic (mashed in the molcajete or a large mixing bowl)
  • 1/2 teaspoon sea salt
  • 1 small red onion (finely chopped)
  • 1 cup spinach leaves (finely chopped)
  • 1 small tomato (seeds removed and finely chopped)
  • 1 cup cilantro leaves (finely chopped)
  • 2 tablespoons lime juice

Instruction

  • Roast the pepper over an open flame on a gas stove or in a 400°F oven until the skin is blistered and blackened. Put on a plate and cover with a bowl and let it steam for twenty minutes. Scrape off the blackened skin, cut in half, remove the seeds, and finely chop.
  • Grind the garlic and sea salt in the molcajete or mince with a knife.
  • Break down the avocado in the molcajete or mash with a fork or a potato masher in a large bowl. Add the onion, spinach, tomato, cilantro, and poblano pepper and squeeze the lime juice on top. Mix the ingredients together until well combined.
  • Enjoy!