This is a fun fusion recipe that I think is really tasty. My Dad discovered it in a Chinese cookbook and it became a standard munchie at my folks' house.

28 oz. can top-quality petite-diced tomatoes, drained
1/2 C scallions, chopped
1/2 C fresh cilantro, chopped
2 cloves garlic, finely minced
1 T ginger, finely minced
3 T wine vinegar
2 T sesame oil
1 T safflower oil
1 1/2 t sugar
1 t chili paste
1/2 t salt

It doesn't need to me made exactly as above (safflower oil could be replaced with sunflower, peanut, or vegetable oil), but the sesame oil, garlic, ginger, and cilantro are essential. To make it hotter, add more chili paste.