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AvoCranberry Chipotle Salsa Recipe
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
Recipe provided by the Chilean Avocado Importers Association
Re-Calculate: Ingredients
Ingredients:
- 2 ripe, Fresh Hass Avocados, seeded, peeled and cut into 1/4-inch dice
- 1 cup dried cranberries
- 1 red onion, finely diced
- 6 plum tomatoes, seeded, finely diced
- 2 cups tomato juice
- 1/2 cup white balsamic vinegar (or 1/2 the amount of lime juice)
- 2 tsp. chipotle purée (see method below), or rocoto paste to taste
- 1/2 lime, juice only
- Kosher salt and freshly ground pepper, to taste
- 1 cup fresh 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.
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