4 cloves garlic or equivalent garlic paste

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1/2 bunch flat leaf parsley, leaves only

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1 Tbsp. fresh oregano, optional

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1/2 cup extra virgin olive oil

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1/4 cup red wine vinegar

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1/2 cup diced Hatch chile

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1 ripe, Fresh California Avocado, seeded, peeled and cut into 1/4" dice

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1/4 tsp. sea salt, or to taste

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1 pinch red chile flakes, or to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.