Try this Roasted Corn and Chile Relish recipe, or contribute your own.Suggest a better description
Lightly brush the vegetable oil on the red pepper and the chiles. Roast them over a gas flame till the skin is blackened. Peel off the skin. Remove the seeds from the pepper and the chiles. Chop the pepper and chiles into small cubes. Cut the corn away from the cobs. In a medium bowl place the cubed peppers, chiles, corn and the remainder of the ingredients. Mix everything together well. (I dont use any where near the 1 1/2 c. olive oil). Goes great with roast pork. Posted to MM-Recipes Digest V4 #253 by Cindy Wysocki
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|Serving Size: 1 Serving (419g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 761 (90%)|
|Amt Per Serving||% DV|
|Total Fat 84.6g||113 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 61g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 0mg||0 %|
|Sodium 177.5mg||6 %|
|Potassium 616.3mg||16 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 12.8g|
|Protein 3.1g||4 %|
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Calories per serving: 841
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