*  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.

kitpath@earthlink.net 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