Chili and Corn Relish

10 minutes Prep: 10 minutes

80 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

2	each	anaheim chilies	and yellow chilies
1/3	cup	corn, canned, whole kernels	drained
1/3	cup	red onion	chopped
1/8	teaspoon	coriander	ground
1	teaspoon	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.

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Nutrition Facts

Serving Size 170g

Amount per Serving

Calories 80 7% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 172mg	7%
Total Carbohydrate 19.0g	6%
Dietary Fiber 2.0g	8%
Sugars 7.0g
Protein 2.0g	5%

Vitamin A	1%		Vitamin C	12%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

$25,000 Chili

I tweeked this recipe a bit. If you use chorizo instead of the pork, cook the meat in olive oil, drain the meat, add some sliced serrano peppers, use habenero sauce for the hot sauce, and use a can of tomatoes with habeneros, and leave out the beer. It is very good.

Reviewed by mockfanatik