Yields: 12 servings
"Creamy guacamole studded with colorful and tangy cranberries."
INGREDIENTS:
2 ripe Hass avocados, pitted, peeled and
coarsely mashed
1/2 cup salsa verde
3 tablespoons chopped fresh cilantro or
parsley leaves
1 jalapeno, seeded and deveined, finely
chopped
1 teaspoon coarse garlic salt
2/3 cup dried cranberries soaked in hot water,
drained and squeezed dry
DIRECTIONS:
1. Coarsely mash avocados. Fold in remaining ingredients.
2. 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.
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