- 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
- 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.