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
Source:
Submitted by: Recipe Group Member
Date:

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