2    Anaheim and yellow chili

           -peppers
    1/3 c  Canned corn, drained

    1/3 c  Chopped red onion

    1/8 ts Ground coriander

      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.