1    14oz tin chopped plum tomato

           Juice of two limes
           Chiles; chopped
      2    Cl Garlic; crushed

      6    Spring onions (scallions); c

      1 ts Sugar

  Recipe by: chile-heads list - David Wilkinson Here's my favourite salsa
  recipe. Quick to make, and delicious. As with most recipes of this type,
  the quantities are variable according to personal taste, but this is what I
  like...
  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.
  How to eat: well, anyway you like. My favourite is to make a big bowl of
  salsa, take a big bag of tortilla chips, and then to while away the evening
  on the sofa dunking one into the other.
  Dave W. -- David Wilkinson davidw@parallax.demon.co.uk Parallax Solutions
  Limited, Coventry, UK   This space intentionally left blank