Red Salsa Courtesy of Gabby

I use salsa a lot, so I make my own in batches of six jars each and seal them in a canner. If you use it infrequently, here is an easy recipe for just about 1 1/2 jars and it will keep for a while in the refrigerator. 

Red Salsa

1 14.5 ounce jar of diced tomatoes with onions, garlic and oregano ( read the label to make sure there is no
   sugar added
1 small onion diced
1 small clove of garlic minced
1 or more seeded and diced Jalapeno peppers, depending on the amount of heat you want. (If you want no
  heat at all, substitue bell pepper, but the flavor profile will be different)
3/4 teaspoon of ground cumin
juice of 1/2 lime ( lemon can be substitued)
1 teaspoon of Mexican or Mediterranean oregano
1/2  teaspoon red wine vinegar ( if you don't have it, any vinegar will do)
equivalent of 1/2 -1 teaspoon of sugar substitute such as Splenda, according to your taste
1 teaspoon olive oil- this helps develop the flavor of the peppers
salt and hot sauce to taste- taste the salsa before adding these two and after simmering- hot sauce can be omitted

To make add all ingredients at once to a sauce pot, and simmer on medium heat for about ten minutes or until the onions are translucent. Taste for flavor and adjust seasonings to taste.Tranfer to clean jars with lids and let cool on the counter. When cool, refrigerate till ready to use. The flavor will develop even more after a few days. This will keep in the fridge unsealed up to two weeks or so. If you wish to seal it, after cooking, transfer the salsa into sterilized hot canning jars, put the lids on and seal in a hot water bath (boiling), with water covering the lids for five minutes. As they cool on the counter, the lids will seal.