Cranberry Salsa Verde Guacamole

Ingredients

2 ripe Chilean Hass Avocados, seeded and peeled*
1/2 cup salsa verde
3 tablespoons chopped fresh cilantro or parsley leaves
1 jalapeño, seeded and deveined, finely chopped
1 teaspoon coarse garlic salt
2/3 cup dried cranberries soaked in hot water, drained and squeezed dry

Instructions

Coarsely mash avocados.
Fold in remaining ingredients and serve.

Notes

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.

Attribution

Recipe and photo courtesy of: Hass Avocado Commission
Recipe provided by the Chilean Avocado Importers Association.