Chili and Corn Relish
Ingredients:
- 2 Anaheim and yellow chili
- 1/3 cup Chopped red onionpeppers
- 1/8 tsp Ground coriander
- 1/3 cup Canned corn, drained
- 1 tsp Lime juice
Preparation:
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.
Servings: 1 cup Print This Page
