Title: Chili and corn relish
 Categories: Dips
      Yield: 1 servings
 
      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.