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Ingredientes
- 2 Tbsp. Safflower oil
- 1 x Shallot, chopped
- 3 Tbsp. Raspberry vinegar
- 1 Tbsp. 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, chopped
Direcciones
- Heat oil in small saucepan over medium-high heat. Add in the shallots and saute/fry for 1 minute, stirring frequently. Lower the heat to medium and add in the vinegar, poppy seeds, and sugar. Continue cooking for 2 min, stirring constantly. Remove from the heat and let cold. Combine the avocado, raspberries, and chile in a medium bowl. Add in the vinegar mix to the bowl and fold gently to coat. Serve immediately. This salsa won't keep.
- Makes 1+3/4 c..
- NOTES : Salsa featured two seasonal favorites: avocado and raspberries. Don't 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 7 servings | |
| Calories 90 | |
| Calories from Fat 60 | 67% |
| Total Fat 6.78g | 8% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 148mg | 4% |
| Total Carbs 7.34g | 2% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.65g | 2% |
| Protein 1.03g | 2% |
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