Lucky you! Take 2-3 cups of the raspberries & put them in a processor or blender & puree. Then press the mixture through a sieve to remove the seeds & add sugar to taste. The sauce is good over ice cream or drizzled on chocolate or other desserts. For this cobbler, you can substitute other berries for the blackberries: FRESH BERRY COBBLER (serves 6) 2 cups fresh blackberries 2 cups fresh raspberries 1/4 cup sugar 1 cup flour 1 stick butter, melted 1 egg 1 cup sugar Place the berries in a buttered 9" baking dish & sprinkle with 1/4 cup sugar. combine the flour, butter, egg & 1 cup sugar in a bowl & mix well. Press over the fruit. Bake in a preheated 375 oven for 45-60 minutes or until golden brown. Serve warm w/whipped cream of vanilla ice cream.~~Oh My Stars RASPBERRY CHICKEN (SERVES 4-6) Marinade: 1 cup raspberry preserves 1/2 cup unsweetened pineapple juice concentrate 1/2 cup soy sauce 2 TBL rice vinegar 1/2 tsp chili powder 1/2 tsp curry powder 1 clove garlic, minced 1/4 cup fresh basil or 2 tsp dried 1/4 cup fresh raspberries, mashed 8 chicken breast halves, boned & skinned Combine marinade ingredients & marinate the chicken overnight in the refrigerator. Preheat oven to 350°. Place chicken in a shallow baking pan, pouring in half of the marinade. Bake uncovered for 30-40 minutes or until tender basting often w/reserved marinade.~~Bountiful Arbor RASPBERRY PEACH COBBLER (serves 4-6) 1 cup fresh raspberries 6-8 fresh peaches, peeled & sliced 2 cups flour 2 cups guar 2 tsp baking powder 2 eggs 2 TBL butter, melted Preheat oven to 350°. Place the raspberries in a buttered 13x9" baking dish. Top w/the peaches. Combined the flour, sugar & baking powder. Add the eggs & blend (the mixture will be dry.) Drop the topping by rough tablespoonfuls over the fruit. Drizzle melted butter over the top. Bake uncovered 1 hour. Cool to room temperature before serving. Top w/heavy cream, ice cream or whipped cream.~~ Gourmet L.A. COLD BERRY SOUP (serves 4-5) 2 cups fresh strawberries or raspberries 1/2 cup sugar, approximately 1/2 cup sour cream 2 cups ice water 1/2 cup dry red wine Rub the berries through a fine sieve. Add sugar to taste & the sour cream. Mix. Add the water & wine & correct the sweetening. Chill.~~Craig Claiborne RASPBERRY & SPINACH SALAD (serves 6-8) 8 cups spinach, stemmed, torn into bite-sized pieces 1 cup fresh raspberries 3/4 cup chopped macadamia nuts 3 kiwifruit, sliced Raspberry Dressing Combine the spinach, 1/2 of the raspberries, 1/2 of the nuts & 1/2 of the kiwi in a salad bowl & toss gently. Sprinkle w/the remaining raspberries, remaining nuts & kiwi. Serve immediately w/the raspberry dressing.~~ RASPBERRY DRESSING 2 TBL raspberry vinegar 2 TBL seedless raspberry jam 1/3 cup vegetable oil combine the vinegar & jam in a blender. Add the oil gradually, processing constantly until blended. Chill, covered until serving time.~~TX Ties

This is the one I can...you could cut the vinegar down to taste if making fresh salsa: Peach Salsa Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups peaches -- diced 1 1/4 cups red onion -- chopped 4 jalapeno peppers -- chopped* 1 red pepper -- chopped 1/2 cup chopped fresh cilantro -- loosely packed 1/2 cup white vinegar 2 tablespoons honey 3 cloves garlic -- finely chopped 2 teaspoons cumin 1/2 teaspoon cayenne Simmer for 5 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.). *We like it a little spicy, so I leave in some of the ribs and seeds of the jalapenos.

I'd go to one of the copycat recipe sites or something like recipezaar or allrecipes...or try seriouseats.

Check out the one below. Here is a link that might be useful: Salsa