2avocados Cut in half, remove the seed, and scoop out the fruit
1poblano chili pepper roasted
1clovegarlic mashed in the molcajete or a large mixing bowl
½teaspoonsea salt
1small red onionfinely chopped
1cupspinach leaves finely chopped
1small tomato seeds removed and finely chopped
1cupcilantro leaves finely chopped
2tablespoonslime juice
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Instructions
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!
Notes
If you don't like super spicy food, add half of the poblano pepper.To store in the refrigerator, line the guacamole with plastic wrap to prevent air from oxidizing the avocado. Store for up to 2 days. Nutrition Disclaimer