NY State Fair Jam 2009 part 3: Kathy Wood’s Red pepper relish

2 09 2009
sliced red bell peppers
Image by Emily Barney via Flickr

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


  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.

Reblog this post [with Zemanta]