Megan, Oh, I am having a malfunctioning brain. I am in the middle of six batches of Habanero Gold and for some reason I thought you asked about it instead of Annie's Salsa. Where is my head today? I can't imagine honey wouldn't work as there is such a small amount in the recipe, and I feel better about it knowing Marcy has safely used honey in her salsa. Carol, I know. When I first found the recipe, I found the pressure canning version and, even though I have a pressure canner, I prefer BWB so I didn't try the salsa until a year or two later when I realized it could be water-bath canned. I, too, watch for the answers from Readinglady, Digdirt, Linda Lou, Annie and a couple of others because I know they know what they are talking about, and with some of the others, I am not as certain. I even miss Ken, even though he had his cranky moments, because his answers were always so technically correct. I have old canning books too, but if the recipes in them that I've used have worked out well, I keep using them. Many of the more modern changes apply more to pressure canning than BWB canning as far as I can tell, and I mostly BWB or freeze or dehydrate. With the new (OK, it is two years old now but still feels somewhat new to me) glass-topped stove not being ideal for canning, I'm afraid to put a loaded pressure canner on it. If the combination of weight/heat cracked the glass top, I'd be buying myself a new stove because it is not warrantied for the use of pressure canners. Marcy, I miss using my pressure canner, but the new glass-topped stove has a built-in dehydrator mode, so I like that better than the old stove. My newish glass-topped stove had an instruction manual that said, basically, you cannot can on this stove and if you do and you break the stove's cooktop, your warranty is voided. I do BWB but carefully because I know it is mostly discouraged for other reasons than just the cooktop breaking. The weight of my BWB even when filled shouldn't be heavy enough to be a problem like some people have had with a fully-loaded pressure canner breaking the glass top, and none of the BWB processing times are long enough that the cycling on/off of the heat is an issue. I know my burners cycle on and off to avoid overheating, but they never cool enough that the canner stops boiling, which some folks have experienced with the glass-top stove. Since most BWB times are for 10 or 15 minuts only, I don't think any of the BWB times keep the cooktop hot enough long enough to crack the glass as some people have experienced with pressure canners. If my burner cycled off long enough for the boiling to cease, I'd BWB can on the side burner on our grill outdoors or something. I think most of the people who have trouble with the glasstop stoves breaking or cracking have older models and that the newer models hold up better to canning, but I might be wrong about that. Also, we put the old stove in the garage and kept it in case I didn't like canning on the new stove, but I suppose we can give it away or sell it or something because I have canned for 3 summers now on the new stove and like it fine. Carol, My peppers, okra and beans were wilted today, so I put the sprinkler on the garden and I don't care if having wet foliage on the tomato plants kills them all because they are starting to burn up some in the heat too. I noticed the ones on the edge of the garden near the driveway are burning up the most. I need to get back to the jelly making. After I finish, unless it starts raining or something, I'm going back out to the garden to harvest beans, tomatoes and peppers. I might be making salsa again on Sat. or Sun. afternoon. The paste tomatoes are producing fine, but my heirloom tomatoes are slowing down and the plants are burning up. August might be a 'skimpy' month for tomato production. Dawn

Here's the one I like from Cook's Illustrated. It's the one I go to whenever I make it. Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth. 2 ripe tomatoes (about 12 ounces), cored and quartered 1 medium onion , preferably white, peeled, trimmed of root end,and quartered 3 medium jalapeño chiles 2 cups long grain white rice 1/3 cup canola oil 4 cloves garlic , minced or pressed through a garlic press (about 4 teaspoons) 2 cups low-sodium chicken broth (or vegetable broth) 1 tablespoon tomato paste 1 1/2 teaspoons table salt 1/2 cup minced fresh cilantro leaves 1 lime, cut into wedges for serving Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.

Thanks to everyone who posted. I ended up making an amalgam dressing. I was going to mix mayo and chile sauce, a bottle of which I had in the pantry for just this type of occasion. Sadly I gave away all my own home canned chile sauce that I made last year. But I found a half jar of salsa in the back of the fridge, so rather than have two half used condiment jars in my tiny fridge, I dolled up the salsa. So my dressing consisted of two big dollops of mayo, two big dollops of salsa, the juice from the can of crabs, a big dash of lime juice, and a big shake of Mrs. Dash's Cajun seasoning and also some lime chile seasoning that JessyF gave me. Man I love that stuff. And a big shake of garlic powder for BF. My shrimp were tiny and I couldn't find affordable avocados so I only had half of one, so I didn't bother to make a composed salad. It was sort of clean out the fridge salad anyway, the lettuce was some less than stellar iceberg which we had languishing in the fridge. To that I added some artichoke hearts, Spanish olives and radishes for the color, a couple of scallions, two stalks of celery, the half avocado, and topped with tomatoes when served. The tomato came from the local "farm" market which is really not a farm market, and it might as well have been an apple for how "crispy" it was. I liked the salad except for the Spanish green olives. I added them because BF likes them, but come to find out, he doesn't like crab! I have never liked green olives. They weren't a bad idea, just not something I care for. Glad to know now that BF doesn't like crab, because I can save a whole lot of money not ever buying it or making him crab cakes. And now I know what to order when we go out!! Here's the pic: Next time I make shrimp salad I might try marinating the shrimp in a vinagrette, just to try something new. Or Ruthanna's remoulade, which is a great dressing for a lot of salad types!

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.