Instructions: 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.

NOTES : Salsa featured two seasonal favorites: avocado and raspberries. Do not 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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