| 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.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””