For Tomato Salsa (Thanks to Jazze22 on Food.com)

• 4 cups of tomatoes chopped and drained
• 1 1/4 cup of onions, finely chopped
• 3/4 cup green peppers, finely chopped
• 1/2 cup of jalapeno peppers (leave in seeds and veins to increase heat but be careful!)
• 3 cloves of minced garlic
• 2 teaspoons cumin
• 2 tsp coriander
• 2 tsp oregano
• 2 tsp pepper
• 1 Tbs sugar (I used coconut sugar)
• 2 Tbs vinegar
• 1 (15 oz) can of tomato sauce
• 1 (12 oz) can of tomato paste
• Juice of 1 lime

For Papaya Black Bean Salsa

• 1 (15 oz) cup cooked or canned black beans
• 2 medium papaya (ripe!) peeled, seeded and diced
• 1/2 red bell pepper, finely chopped
• 1/2 green bell pepper, finely chopped
• 1/2 medium red onion, finely chopped
• 3/4 cup of pineapple juice
• 1/2 cup of lime juice (about 4 limes)
• 1/2 cup of chopped cilantro
• 2 Tbs ground cumin
• 1 Tbs smoked paprika
• 1 Tbs minced jalapeno pepper (add seeds and veins if you want more heat)
• Salt and pepper to taste