I agree, I don't blanch anything in the sink! I have tried Annie's salsa a previous year and it tasted great but we prefer a lot more peppers so last year I used one from Ball's website, which should be safe: http://www.freshpreserving.com/pages/recipe/215.php?recipe=131 I've seen it on other websites as well but I would think Ball would be careful to meet regulations. Maybe I'll add a tad more vinegar after reading all the comments here! Zesty Salsa: You will need:  10 cups chopped cored peeled tomatoes (about 25 medium)  5 cups chopped seeded green bell peppers (about 4 large)  5 cups chopped onions (about 6 to 8 medium)  2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)  1-1/4 cups cider vinegar  3 cloves garlic, finely chopped  2 Tbsp finely chopped cilantro  1 Tbsp salt  1 tsp hot pepper sauce, optional  6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands

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

We like this one, although maybe it's more of a pico de gallo. If you take the seeds and membrane out of the jalapeno it shouldn't be too spicy. * Exported from MasterCook * TOMATO SALSA FIESTA Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic -- finely chopped 1 tablespoon lime juice 1/2 teaspoon ground cumin 1/2 teaspoon salt 2 tablespoons vegetable oil 1 3/4 pounds fresh tomatoes (about 4 medium) peeled -- seeded, finely diced and drained 1 cup diced red onion 2 tablespoons chopped fresh cilantro 1 whole jalapeno, seeds and membranes removed, finely chopped Combine garlic, lime juice, cumin and salt; beat in oil. Gently toss with remaining ingredients. Marinate at room temperature 1 hour or several hours in refrigerator. Serve with chips or atop tostada salad or with grilled steak. Makes about 3 cups. - - - - - - - - - - - - - - - - - - -

This is a really great salsa. Tadpole is a famous resident of many forums. BTW, he's a great cook!! Tadpole's Salsa 28.8 oz can whole tomatoes 6 oz. can pickled jalapenos, seeded (or about 6 large) 1 or 2 cloves garlic 1/2 tsp. lime juice salt and pepper to taste Puree garlic in food processor until minced. Follow with the remainder of the ingredients and process until fairly smooth. That's it!!!