Hear ye, hear ye, from this day forward I proclaim that every day is guacamole day!
Can you dig it? Like dig your chip right into this delightful and garlicy spinach guacamole made in a molcajete? Every. Single. Day.
Okay, that might be excessive, but you could if you wanted to, and who wouldn’t want to eat guac every day?
This recipe jacks up the healthy factor with a heaping cup of spinach, and for those of you who say that spinach doesn’t belong in guacamole, hang on a second. You can’t taste it. The only way that you’ll know it’s there is because you put it there. It just blends right in with the cilantro, it adds color, and iron and vitamins, and it pumps up the volume. What a great way to get your kids to eat their spinach
Do you have a molcajete? If not, you need to get one because they make the most flavorful guacamole. The volcanic stone becomes seasoned over time, and when you grind the garlic and seasonings into the bowl and then add the avocado, the flavors are enhanced. I can taste the difference when we don’t use the molcajete, it just doesn’t taste as rich and bold when you use a knife to mince the garlic vs crushing it with a stone mortar and pestle.
Another thing that makes this spinach guacamole made in a molcajete so good is the roasted pablano chili pepper. It adds a nice smoky flavor with a slight kick. It’s a great alternative to the traditional jalapeno pepper.
So let’s make this thing.
First you need to roast the pepper. Like I showed you before, you can roast it on an open flame if you have a gas stove, or in your oven if you don’t. You could also roast it on your grill if you’d like. When the skin is nice and blistered put it on a plate and cover it with a bowl and let it steam while you prepare the garlic and the rest of the ingredients.
Crush a clove of garlic with a few grinds of sea salt in the molcajete. This releases the full flavor of the garlic and gives it a milder flavor.
Now add the avocados and break them down so they’re nice and creamy.
Finely chop the spinach, cilantro, and red onion, dice the tomato, and then scrape the blackened skin off of the pablano pepper (it should be soft after steaming), remove the seeds, and chop it up into small pieces.
Put all of the ingredients together, squeeze the juice of one lime on top, stir everything together, and dig in.
Do you own a molcajete?
Do you love guacamole?
Would you eat it every day like I would?
Buy a molcajete on Amazon.com and experience the difference in flavor for yourself. Just click on the picture.
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Spinach Guacamole Made in a Molcajete
- 2 avocados – cut in half remove the seed, and scoop out the fruit
- 1 poblano chili pepper – roasted
- 1 clove of garlic – ground in the molcajete
- 1/2 teaspoon of sea salt
- 1 small red onion – finely chopped
- 1 cup of baby spinach leaves – finely chopped
- 1 small tomato – seeds removed and finely chopped
- 1 cup of cilantro leaves - finely chopped
- Juice from one lime
- Roast the pepper over an open flame on a gas stove or in a 400° 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.