1. Wash and dry the chilli, tomatoes and coriander.
2. Clean the tomatoes by cutting out the top (removing a cone section). Peel and halve the onion. Cut the top off the chilli and run the knife around inside to remove the seeds and viens, tap out to empty, don't worry if you peirce the skin (If you want your salsa a little hotter you can leave the chilli whole and cut off the stalk before blending or use 2 chillies). Clean the 2 whole cloves of garlic, with the back of a knife scratch off the skin (keeping the cloves whole).
3. Place tomatoes, chilli, 1/2 onion and garlic into a really hot (dry) frying pan.
4. After a couple of minutes add a little salt to each of the ingredients to help them cook. Turning occasionally, you want the skin to blacken. If the garlic is soft on the inside and nicely blacked on the outside you can remove from the pan, place in the blender ready for the rest of the ingredients. The chilli will make nice sizzling crackling noises. This process should take around 5 minutes depending how high you have the heat on your pan, the ingredients will blacken and soften on the inside, the tomato skin will split slightly.
5. Place the coriander (with stalks) and 1/2 stock cube and all of the ingredients from the frying pan into the blender, blned until smooth.
6. Taste add salt if needed, put into a bowl and serve or chill to serve later. If you what your salsa a little hotter you can add some fresh chopped chilli, dried chilli flakes or chilli powder. Will last upto a week covered or in a jar in the fridge.
