Chili & corn relish

Yield: 1 Servings

Measure Ingredient
2 Anaheim and yellow chili peppers
⅓ cup Canned corn, drained
⅓ cup Chopped red onion
⅛ teaspoon Ground coriander
1 teaspoon 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.

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