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| 2 Esslöffel | Safflower oil |
| 1 | Shallot minced |
| 3 Esslöffel | Raspberry vinegar |
| 1 Esslöffel | poppy seeds |
| 1 Teelöffel | sugar |
| 1 gross | Haas Avocado; peeled and pitted and cut into 1/2-inch cubes |
| 1 x ca. 1/2 Liter | Fresh raspberries; halved if large |
| 1 | Poblano pepper; roasted, skinned and seeded and, minced |
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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]
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.
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