* Exported from MasterCook * Berry Good Avocado Salsa Recipe By : Salsa by P. J. Birosik, 1993 Serving Size : 7 Preparation Time :0:00 Categories : Salsa Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Safflower oil 1 Shallot -- minced 3 tb Raspberry vinegar 1 tb Poppy seeds 1 ts Sugar 1 lg Haas Avocado -- - peeled, pitted, cubed 1/2" 1 pt Fresh raspberries -- - halved if large 1 Poblano pepper -- roasted, - skinned, seeded, 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. Yield: 1 3/4 Cups Per 1/4 cup: 100 cal, 8 g 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. Posted by: , Aug 27, 1998 - - - - - - - - - - - - - - - - - -