Homemade Salsas--Fresh and Canned

When twin-sis, Deb McCaleb, called to tell me she was sampling the best-tasting salsa she's ever made; I requested the recipe.  She was right; this fresh salsa is delish!  For canning salsa, I like mine with a little more sauce to it so the juice doesn't separate and the salsa gets watery.  After some experimentation, I came up with the best canning salsa I've tried.  Here are both recipes:

Fresh Tomato Salsa

3 cups diced tomatoes
8 jalepeno peppers, diced small
1 cup chopped onion
1 cup cider vinegar
6 cloves garlic
2 TBlsp fresh cilantro, chopped fine
2 teaspoons dried oregano
1-1/2 tsp salt
1/2 tsp ground cumin
1-1/2 TBlsp sugar
--Mix all and chill for a while to marinate

Canned Tomato Salsa

6 cups diced tomatoes

3 cups diced jalepeno pepper

2 cups chopped onion

1 cup chopped green pepper

4 large cloves garlic

1/4 cup fresh cilantro, chopped fine

1 Tablespoon salt

1 teaspoon ground cumin

3 Tablespoons sugar

2 cups cider vinegar

1/4 cup lime juice

2 small cans tomato paste

1 package Mrs. Wages Hot Salsa Mix

Add some chili peppers if you like it really hot

--Mix all in pot on stove.  Bring to boil.  Reduce heat and simmer 10-15 min (or more, until thickened); stirring frequently.  Ladle hot salsa into hot canning jars to within 1/2" from top.  Run knife around inside edge of jar to remove air bubbles.  Put lids and screw bands on jars and place on rack in canner with near-boiling water covering tops by at least 2 inches.  Bring water to boil and time as follows: half-pints-15 min; pints-20 min.  Turn stove off, remove canner lid and wait 5 min before removing jars to cool.   Makes 7 pints.