Chili and Corn Relish

Title:
Chili and Corn Relish

Yield:
1 Servings

Categories:
Dips,
Relishes,
Chili




Ingredients:





     2    Anaheim and yellow chili


          -peppers


   1/3 c  Canned corn, drained


   1/3 c  Chopped red onion


   1/8 ts Ground coriander


     1 ts Lime juice






 If you like an assertive chili-based relish, try this flavorful one on


 nearly any white-fleshed fish (whole, steaks or fillets). Like it hotter?


 Add some more chilies!


 


 Grill chilies 4 to 5 inches from hot coals until soft and the skin


 ruptures.  Let cool slightly; rub skin off. Seed and cut into a coarse


 dice.  Add remaining ingredients and let sit while fish cooks. May be made


 the day before.  Serve cold or at room temperature.


 


 Makes 1 cup.


 


 Per Tbsp: 8 cal./.3 g prot./2 g carbo./0 g sat./0 g mono./0 g poly./0 g


 om-3/0 mg chol./63 mg sdm.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini