Papaya And Avocado Crab Salad

• 1 poblano chile, halved and seeded
• 1 medium jalapeno pepper, halved
• 1 cup diced peeled papaya
• 1 cup diced peeled avocado
• 2/3 cup finely chopped red onion
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon salt
• 1 pound lump crabmeat, shell pieces removed
• 1 garlic clove, minced
• 6 (6-inch) pitas, split

1. Preheat broiler.
2. Place chile and pepper halves, skin sides up, on a foil-lined broiler pan; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop; place in a large bowl.
3. Add papaya and next 7 ingredients (through garlic); toss gently to combine. Serve with pitas.

poblano chile, pepper, papaya, avocado, red onion, lime juice, fresh cilantro, salt, lump crabmeat, garlic, pitas

Taken from www.myrecipes.com/recipe/papaya-avocado-crab-salad (may not work)