Chili And Corn Relish Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2: Anaheim and yellow chili peppers,
1/3 cup: Canned corn, drained
1/3 cup: Chopped red onion,
1/8 tsp: Ground coriander,
1 tsp: Lime juice,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Dips