Categories: Dips, Relishes, Chili 
      Yield: 1 servings 
  
      2    Anaheim and yellow chili          1/3 c  Chopped red onion 
           -peppers                          1/8 ts Ground coriander 
    1/3 c  Canned corn, drained                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.