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.
Servings: 1 servings
Chili & Corn Relish Recipe brought to you by Recipe Ideas
Categories: Chili; Corn
The History of Recipes
It is possible to follow the history of meal recipes back into the distant past, certainly as far as early Egypt, and quite possibly further than that. However, mostly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Later, there are a couple of cookery books which appeared in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these have no connection with the curry that is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the rich and wealthy people of that period. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab countries, including coriander, parsley, and rosemary. These new herbs and spices caused an outbreak in manuscripts on food, most of which are now in private collections. The arrival of television brought us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Chili & Corn Relish recipe.
