- 2 small or 1 large pasilla chile(s)
- 2 nectarines, slightly ripe, cut in half and pitted
- 2 plums or pluots, slightly ripe, cut in half and pitted
- High-heat oil, for brushing
- 1/4 cup finely chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 to 2 tablespoons lime juice, to taste
- 1 teaspoon sugar, or to taste
- 5 to 6 dashes hot sauce
- 1 teaspoon salt
Preheat an outdoor grill to high. Place chiles on the grill and cook, turning occasionally, until charred over a good portion of their skin. Place in a paper bag and let rest for 10 minutes. Scrape off the blackened skin, remove stems and seeds and dice.
Brush the cut sides of fruit with a little oil and place face down on the grill. Cook until they have nice grill marks, 3 to 4 minutes, and turn over. Cook for another minute or so. Don’t overcook fruit — you want them to still have a nice firmness for the salsa.
Dice fruit into 1/2-inch pieces.
Combine chiles, fruit and remaining ingredients and chill until ready to use.
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