Paleo Sweet Summer Salsa
2 anaheim (or ancho poblano) fresh chili pepper (though in a pinch, a small can of roasted mild peppers works)
1 sweet onion
lemon juice (prefer fresh)
lime juice (optional...fresh, too!)
On a grill, roast the chili peppers until skin is brown and bubbling. Take off the grill and place in a brown paper bag for about 5 minutes. When the peppers have cooled, the skin will peel off on its own! After peeling, seed the peppers and chop them into small pieces. Quarter onions and grill until soft and lightly browned (either in a grill basket or in tin foil) Allow the onions to cool and then chop.
Chop the plums, peach, avocado and mix with the onion and peppers. Add chopped cilatro and juice from the lemon and lime to taste. Enjoy with a spoon (teehee), on white fish, corn chips, or on fajitas!