Kitchen Jam

On Tuesday, I updated my New York State Fair winners post with the names of the first-place winners in the Canning and Jam & Jelly Culinary competitions.

Today I have Kathy Wood’s 1st Grand Prize winning recipe for Red Pepper Relish, which won the Fair’s overall Labor Day cook-off to earn best dish overall for 2009. Congratulations, Kathy! Here’s a link to the video from the winners announcement on Canning Day, which was broadcast on Syracuse9WSYR: video

9WSYR also published Kathy’s winning recipe on their site:

Kathy Wood’s 2009 New York State Fair Grand Prize Winner:

Red Pepper Relish

6-8 large red bell peppers; cut in ¼ inch dice
8-10 tomatoes, seeded & diced
2-3 large onions, chopped
6-8 cloves garlic, finely minced
2-3 jalapeno peppers, seeded and finely minced
3 tablespoons kosher salt
2 cups sugar
1 ¾ cups cider vinegar
½ cup ketchup
1 tablespoon mustard seeds
1 tablespoon dried oregano, lightly crushed
1-2 bay leaves

Directions:

1. Mix red pepper, tomatoes, onion, garlic, jalapenos and salt in large bowl. Allow to stand for three hours. Drain thoroughly, but do not rinse.
2. Combine remaining ingredients in a large saucepan, and bring to a boil over medium-high heat. Let boil for 10 minutes.
3. Reduce heat to medium, stir in pepper mixture, and cook until peppers are translucent but still crunchy, about 30-45 minutes.
4. Remove from heat and cool until warm. Remove bay leaf.
5. Return relish to a low boil.
6. Ladle hot into clean, hot, one-pint jar leaving 1/2” headspace.
7. Release air bubbles, clean rim and threads, seal with a new scalded lid, and a threaded ring.
8. Process 15 minutes in a boiling water bath.
9. Yield: approximately 4 pints.