Did you do a search on this forum or on GardenWeb? Here is a link that might be useful: Questions About Annie's Salsa Recipe

Yes, I know Bernardin is the Ball Canadian partner (or Ball is the US Bernardin partner, LOL). But when KatieC first posted, Bernardin books were only available in Canada unless you crossed the border to buy one or traded Ball & Bernardin books with a friend. The Bernardin formulas only became generally available with the publication of the Ball/Bernardin Complete Book of Home Preserving. I always thought it was stupid that Jardin corp. refused to sell the Bernardin book this side of the line or the Ball book that side of the line. As if Americans were too stupid to work with metric or Canadians couldn't use Imperial (which is ultra-silly). Carol

This recipe is sweet rather than hot. ItÂs good on hamburgers but is best on a sandwich of warm, thinly sliced ham on a hard roll. PENNSYLVANIA SWEET PEPPER RELISH 12 large red peppers 3 Tbs. salt 6 large tomatoes, peeled, seeded and chopped 2 large onions, chopped (about 2 cups) 3 cups sugar 1 cup cider vinegar 2 Tbs. mixed pickling spices Have, seed, and chop peppers. (You should have 9 cups.) Layer with salt in a large glass bowl. Allow to stand at room temperature, stirring several times, 3 hours. Drain peppers well to remove all liquid. (best to squeeze out moisture with your hands) Combine drained peppers, tomatoes and onions in a large kettle  not aluminum.; stir in sugar and vinegar. Tie spices in cheesecloth and crack with a hammer. Add bag to kettle. Bring to boiling, stirring often. Lower heat; simmer 30 to 90 minutes or until mixture thickens, stirring frequently near the end of cooking time to prevent scorching. Time will depend on juiciness of tomatoes but you want it nice and thick. Remove spice bag. Ladle into sterilized jars (1/2" head space) and process in hot water bath for 10 minutes. Makes 6 to 8 (8 oz.) jars.

I took the idea from the fairly simple recipe part way down in this thread. I used habaneros, vinegar, salt, a bit of cumin and a little carrot for color and sweetness. Blended, cooked for a couple minutes and then strained. At the end I blended a scorpion into it and added enough of the solids back to get the right thickness. Was my first time and turned out great. http://forums.gardenweb.com/discussions/4051480/reaper-scorpion-hot-sauce?n=12