Ingredients:

• 2 avocados – cut in half, remove the seed, and scoop out the fruit

• 1 clove of garlic

• 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 lemon

Directions:

1. 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.

2. Grind the garlic and sea salt in the molcajete or mince with a knife.

3. 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 squeeze the lime juice on top. Mix the ingredients together until well combined.

4. Enjoy!