*  Exported from  MasterCook  *

                        Berry Good Avocado Salsa

Recipe By     : SALSA by P. J. Birosik (MacMillan 1993)
Serving Size  : 7    Preparation Time :0:00
Categories    : Condiment                        Fruit
               {Mailing List}

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      tablespoons   safflower oil
  1                    shallot -- minced
  3      tablespoons   raspberry vinegar
  1      tablespoon    poppy seeds
  1      teaspoon      sugar
  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+3/4 cups.

[email protected] 8/27/98  0per 1/4 cup 100 cals, 8g fat]

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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.
Nutr. Assoc. : 0 0 0 0 0 2108 0 0 4532 0

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