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

• 4 cups (960 ml) of tomatoes chopped and drained
• 1 1/4 cup (300 ml) of onions, finely chopped
• 3/4 cup (180 ml) green peppers, finely chopped
• 1/2 cup (120 ml) of jalapeno peppers (leave in seeds and veins to increase heat but be careful!)
• 3 cloves of minced garlic
• 2 tsp cumin
• 2 tsp coriander
• 2 tsp oregano
• 2 tsp pepper
• 1 tbsp sugar (I used coconut sugar)
• 2 tbsp (30 ml) vinegar
• 1 (15 oz) (425 g) can of tomato sauce
• 1 (12 oz) (340 g) can of tomato paste
• Juice of 1 lime

For Papaya Black Bean Salsa

• 1 (15 oz) (425 g) 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 (180 ml) of pineapple juice
• 1/2 cup (120 ml) of lime juice (about 4 limes)
• 1/2 cup (120 ml) of chopped cilantro
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp minced jalapeno pepper (add seeds and veins if you want more heat)
• Salt and pepper to taste