Sorry but all salsa is cooked to some degree. It is the method of preserving it that is in question. If you plan to can it (process it as a vacuum sealed food in a jar) then you'll encounter several problems with pH (given your list of ingredients) as well as density issues that will make computing the required amount of added acid and the processing time difficult. By including all those low acid vegetables it would have to be pressure canned rather than BWB canned and most states will not allow the sale of pressure canned foods to the public without an inspected and certified kitchen and license. So be sure to check local requirements before investing much time or money into it. They will likely require lab testing and certification. Salsa is considered especially risky for food poisoning concerns because of all its low acid ingredients. For that reason making up your own recipe rather than using already tested and approved ones is strongly discouraged. The article linked below explains some of the issues in more detail. Of course if you can develop a recipe for a frozen salsa then many of the safety concerns are voided. Dave Here is a link that might be useful: NCHFP - Burning Issues - Canning your own salsa recipe

The trick with smooth butter cream is to beat it for a long time. Here's one of my favorite. It is so smooth and velvety it almost melts in your mouth. BUTTERCREAM FROSTING Cream l/2 cup butter with l/2 cup shortening Cream till very soft. Slowly add 1 cup granulated sugar and beat 10 minutes. Heat a small can of evaporated milk (one of those tiny 5 l/2 oz. cans) till luke warm (not hot) and slowly beat into sugar and butter mixture. Add 1 tsp. vanilla and beat for 5 more minutes. One amazing way to use this recipe is to frost a devilsfood chocolate cake with it, chill it in the fridge or freezer, and top it with this wonderful chocolate frosting (chocolate devilsfood butter cream cake). Here's the chocolate frosting: In top of double boiler melt 3/4 cup shortening and 3 double squares of baking chocolate (6 oz). Keep this warm. Meanwhile, heat l/4 cup plus 1 Tbsp. milk. Add the hot milk to one box of powdered sugar, along with one tsp. vanilla. (I beat it in a stand mixer) When milk/sugar mixture is smooth, add warm chocolate/shortening mixture. Beat only until it is thoroughly mixed so it doesn't cool too much. Pour this over the chilled buttercream frosted cake. If you grew up in Detroit, this cake is a lot like (only better than) Saunder's devilsfod buttercream cake.

Here's a copycat but there's a lot of sugar in it. Here is a link that might be useful: Fiber One

Post on the diet forum - someone will have links. Kathy