Put the spring onion in a frying pan on a low heat and allow to wilt before adding the tomato. Stir to cook and add water a splash at a time if the salsa gets too dry. The tomatoes should break down and become saucy.

Add paprika, salt, pepper and garlic and mix through. Do a taste test then add the chilli flakes bit by bit until the desired taste is achieved. Add optional extras if used.

Serve with tortilla chips, vegetables, as a dipping sauce for nuggets, or as a spread for sandwiches (cheese or ham work well).

Increase quantities to make a larger batch. Salsa can be refrigerated in a covered container for 3 days.

Enjoy!