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

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.