Shanna's Raspberry Avocado Salsa
2 tbl Safflower oil
1 x Shallot, minced
3 tbl Raspberry vinegar
1 tbl Poppy seeds
1 tsp Sugar
1 lrg Haas Avocado, peeled and pitted and cut into 1/2-inch cubes
1 pt Fresh raspberries, halved if large
1 x Poblano pepper, roasted, skinned and seeded and, minced
Method :
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.