24 Jun 2010
|Ripe avocado||1 , pitted, peeled, and coarsely mashed|
|Salsa verde||1⁄4 Cup (4 tbs)|
|Fresh cilantro leaves/Parsley||4 1⁄2 Teaspoon, chopped (1 Tablespoon Plus 1 1/2 Teaspoon)|
|Jalapeno||1⁄2 , seeded and deveined, finely chopped|
|Garlic salt||1⁄2 Teaspoon (Coarse Granules)|
|Dried cranberries||1⁄3 Cup (5.33 tbs), soaked in hot water, drained and squeezed dry|
Coarsely mash avocados.
Fold in remaining ingredients.
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.
Cranberry Guacamole Recipe