*  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]
 
                    - - - - - - - - - - - - - - - - - - 
 
 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