1/8 cup salsa
3/4 cup vegetable oil
2 tablespoons white vinegar
1 medium onion, thinly sliced
3 green onions, sliced
2 tablespoons granulated sugar
1 clove garlic, sliced
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried basil
1 teaspoon dried oregano
3 ounces margarine
1 cup chopped poblano chile pepper
Place salsa in a large container or canning jar with adequate spacing. Add enough water to cover by 1 inch. Cover tightly and refrigerate for 2 hours. Let salsa sit for about 4 hours. Mix in dressing, vinegar, onion, green onion and sugar. Heat oven to 450 degrees F (260 degrees C).
Slice hot peppers and slice peppers into 1/2 inch streaks.
Place onion slices on pizza pan. Wedges of avocado stem onto pan. Place pepper slices on top.
Bake for about 30 minutes in the preheated oven. Remove from oven. Serve warm, hot.