Yield: 7 Servings
|2 tablespoons||Safflower oil|
|3 tablespoons||Raspberry vinegar|
|1 tablespoon||Poppy seeds|
|1 large||Haas Avocado; peeled and pitted and cut into 1/2-inch cubes|
|1 pint||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+¾ cups.
kitpath@... 8/27/98 0per ¼ 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@...> on Aug 24, 1998, converted by MM_Buster v2.0l.