- 1 large or 2 small pasilla chiles
- 2 cups chopped nectarines
- 1/4 cup finely chopped green onion
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 5 to 6 dashes hot pepper sauce
- 1 teaspoon salt
Char the chilies over an open flame or on a preheated grill to high, turning occasionally, until the skins are black and papery. Place in a paper bag and let rest for 10 minutes. Scrape off the blackened skin, remove the stem and seeds and dice the chile.
Combine with the rest of the ingredients. Chill at least 1 hour before serving.
Feel free to substitute other sweet stone fruits for the nectarines: plums, pluots, peaches and apricots all work well.
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