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Preparation
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.
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Ingredients
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
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Love Making Tips - Side dish | Salsas [1]
Posted by: n\a |
Rating: 0.00
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