Raspberry Avocado Salsa Recipe

Ingredients:

1 roasted & skinned pepper (Poblano); seeded & minced
A pinto of halved raspberries (fresh)
1 large avocado (Haas); peeled & pitted, cut onto 1/2″ cubes
1 teaspoon of sugar
1 Tbsp of poppy seed
3 Tbsps of raspberry-vinegar
1 minced shallot
2 Tbsps of oil (sunflower)

Instructions:

Have oil heated in saucepan placed over mid-high heat. You add shallots then saute about 1 min, stir frequently. Adjust into mid-heat then add sugar, poppy seed & vinegar.

Cook for two more mins, constantly stirring. You remove pan from heat & cool. You combine chile, raspberries & avocado in bowl then add vinegar-mixture into bowl.

Gently fold to evenly coat then serve at once.

>> Raspberry Avocado Salsa Recipe