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Raspberry Avocado Salsa
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2 tbl. safflower oil
1 shallot, minced
3 tbl. raspberry vinegar
1 tbl. poppy seeds
1 tsp. 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, seeded and minced
Heat oil in a 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.
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