Corn & Hot Pepper Relish



1 bag corn defrosted and pressed to remove excess water
1 bag peppers, defrosted, rough chop
2 cups vinegar, anything but balsamic
1-cup sugar
1/4 cup honey
2 tbsp. mustard seeds
1 bay leaf

Place sugar and vinegar in non-reactive saucepan and when sugar is dissolved, add remaining ingredients and lower heat to a slow simmer. Give it an occasional stir, making sure it doesn’t burn on the bottom. Reduce until almost dry, about 20% liquid remaining, remove from heat and let cool. Transfer to container, preferably glass, cover and refrigerate. This is great on all proteins, especially fish and chicken.

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