Chili and corn relish

Yield: 1 servings

Ingredients:

2 Anaheim and yellow chili 1/3 c Chopped red onion -peppers 1/8 ts Ground coriander
1/3 c Canned corn

Instructions:

drained 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.