This refreshing summer salad is also good with other seafood, such as shrimp.
6 servings (serving size: 1 cup salad and 1 pita)
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.
Add papaya and next 7 ingredients (through garlic); toss gently to combine. Serve with pitas.