| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chili, Dips, Relishes | 1 | Servings | ||
INGREDIENTS
| 2 | Anaheim and yellow chili | |
| peppers | ||
| 1/3 | c | Canned corn, drained |
| 1/3 | c | Chopped red onion |
| 1/8 | t | Ground coriander |
| 1 | t | Lime juice |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 637
Calories From Fat: 575
Total Fat: 65.1g
Cholesterol: 0mg
Sodium: 773.7mg
Potassium: 315mg
Carbohydrates: 14.1g
Fiber: 2.8g
Sugar: 3.6g
Protein: 2.8g