Title: Berry Good Avocado Salsa
Categories: Condiment, Fruit
Yield: 7 Servings

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

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 on Aug
24, 1998, converted by MM_Buster v2.0l.