Chili and Corn Relish

  • 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 image placeholder

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
Submitted by: Recipe Group Member