I don't agree with Ed. I think you've got too much extra stuff already. If you want it to taste like tomatoes, you've got to get rid of stuff that gets in the way, and keep it simple.
For instance, why the canned chilies? Why the vinegar? Why the lime? And most especially, why the hot sauce? These things will tend to cover and dull the flavors unless used in a very, very small quantity. I'd scrap them all, and then use a very small squeeze of lime if you think the flavor needs brightening. I personally don't care for raw garlic in my salsa, but that's up to you.
Next point is there is not a lot of tomato here for the rest of the ingredients. A head of cilantro and only 6 tomatoes? That's an awful lot of cilantro.
Next point: are you squeezing your tomatoes or leaving in all the juice? It'll taste more tomato-ey if you squeeze them and just use the flesh. Of course, then you'll really see how little tomato you've got, and will add a bunch more.
A pinch of sugar is a good option to draw out tomato flavor, but don't go overboard.
I think salsa cruda should be very simple: tomato, onion, cilantro, fresh chiles, pinch of salt, possibly a grind of pepper. Everything else gets you away from that pure, simple taste.
Need it be said that the biggest factor in getting such a tomato recipe to taste like great tomatoes is to use great tomatoes? This is late summer -- I'll assume this is a non-issue here.