Dave's Salsa

Recipe from: David Wilkinson

   1                    14 ounce can chopped plum tomato
                        Juice of two limes
                        Chiles, chopped
   2      cloves        Garlic, crushed
   6                    Spring onions (scallions)
   1      Tsp           Sugar

Drain a little of the juice out of the tomatoes (otherwise it gets a little too runny), and then mix all of the ingredients together. The number of chiles depends very much on personal taste, and on the type available (here in the UK we get a much more limited range on sale), but I'm sure you can all figure out just how hot you want to make it.  

If possible, leave it to stand for at least half an hour before eating, or even overnight, but I can rarely wait that long before getting the munchies.