Yield: 1 Servings
|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.