Corn and Hatch Chile Relish

1/2 cup Melissa’s Fire Roasted Sweet Red Bell Peppers, diced

1/4 cup roasted Melissa’s hatch chiles, diced

3 large ears fresh corn, husked and stripped

2 tablespoons chopped scallions

2 tablespoons cider vinegar

1 tablespoon real maple syrup (gradate)

1 teaspoon CrystalÒ hot pepper sauce

1/8 teaspoons red pepper flakes

3/4 teaspoon ground turmeric

1/2 teaspoon salt

1 teaspoon Dijon mustard

3 tablespoons olive oil

In a large bowl toss together red peppers, hatch chiles, fresh corn niblets, and chopped scallions; set aside.

Mix remaining ingredients together in a medium bowl, and whisk until well combined. Pour dressing over vegetables, stirring to coat. Refrigerate for at least one hour (longer is better), and serve as you see fit.