Recipe - Berry Good Avocado Salsa

2 tablespoon Safflower oil
1 Shallot; minced
3 tablespoon Raspberry vinegar
1 tablespoon Poppy seeds
1 teaspoon Sugar
1 lg Haas Avocado; peeled and
pitted and cut into
1/2inch cubes
1 pt Fresh raspberries; halved if
large
1 Poblano pepper; roasted,
skinned and seeded and,
minced

Heat oil in small saucepan over mediumhigh 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+Three fourths cups.

kitpath@earthlink.net 8/27/98 0per One fourth 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.