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Chipotle chile and dried cranberries add a smoky, sweet tang to this colorful salsa featuring Fresh Hass Avocados. Recipe provided by the Chilean Avocado Importers Association Ingredients 2 2 2ripe, Fresh Hass Avocados, seeded, peeled and cut into 1/4-inch dice 1 1 1cup CUP_USVolumedried cranberries 1 1 1red onion, finely diced 6 6 6plum tomatoes, seeded, finely diced 2 2 2cups CUP_USVolumetomato juice 1/2 0.5 0.5cup CUP_USVolumewhite balsamic vinegar (or 1/2 the amount of lime juice) 2 2 2tsp. TEASPOON_USVolumechipotle purée (see method below), or rocoto paste to taste 1/2 0.5 0.5lime, juice only Kosher salt and freshly ground pepper, to taste 1 1 1cup CUP_USVolumefresh cilantro (leaves and stems), chopped Instructions In a large bowl, combine the avocados, cranberries, red onion, tomatoes, and tomato juice. Stir, with a wooden spoon or your hand, just until blended. Gently stir in the vinegar and chipotle purée or rocoto paste. Add salt and pepper to taste. Let sit for about 20 minutes, and then stir in the cilantro and serve. Or, cover and refrigerate for up to 1 day. Return to room temperature and stir in the cilantro just before serving. Chipotle Puree: Empty a can of chipotle chiles en adobo into a blender or food processor and blend until smooth. Cover and store in the refrigerator for up to 6 months. One (13 1/2-oz.) can of chipotles en adobo makes about 10 oz. chipotle purée. Serving Suggestions: Serve with crispy tortilla chips or use to top roast turkey, steak and more.   *Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 4

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