| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dips, Relishes, Chili | 1 | Servings | ||
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 |
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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