| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Condiment, Fruit | 7 | Servings | |
INGREDIENTS
| 2 | tb | Safflower oil |
| 1 | Shallot; minced | |
| 3 | tb | Raspberry vinegar |
| 1 | tb | Poppy seeds |
| 1 | ts | Sugar |
| 1 | lg | Haas Avocado; peeled and pitted and cut into 1/2-inch cubes |
| 1 | pt | Fresh raspberries; halved if large |
| 1 | Poblano pepper; roasted, skinned and seeded and, minced |
INSTRUCTIONS
Heat oil in small saucepan over medium-high heat. Add the shallots and saute for 1 minute, stirring frequently. Lower the heat to medium and add the vinegar, poppy seeds, and sugar. Continue cooking for 2 minutes, stirring constantly. Remove from the heat and let cool. Combine the avocado, raspberries, and chile in a medium bowl. Add the vinegar mixture to the bowl and fold gently to coat. Serve immediately. This salsa will not keep. Makes 1+3/4 cups. kitpath@earthlink.net 8/27/98 0per 1/4 cup 100 cals, 8g fat] NOTES : Salsa featured two seasonal favorites: avocado and raspberries. Do not attempt to make this salsa with the smooth skinned avocado; the chemicals of the berries and avocado will clash. This makes a good sauce for lamb, pork, poultry. Recipe by: SALSA by P. J. Birosik (MacMillan 1993) Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net> on Aug 24, 1998, converted by MM_Buster v2.0l.
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