Note: I have used generic terms for tomatoes and chili. Please keep in mind that you can use any variety of tomato or chili for these recipe as long as they're fresh. In Mexico we have plum tomatoes widely available and Serrano chili is the preferred choice, but I love it with Jalapeno or the Kenyan chili varieties found easily in Ireland. The most important thing when making your salsa is to use WHOLE chilies. Don't deseed them (it's hard works and all flavour will be gone and you'll be eating what Mexicans would consider just a weed!). If you are worried about them being too hot, use half a chili instead, but for pity's sake, don't take the seeds out!
Put the olive oil, tomatoes, scallions, chili and garlic in a small, non-stick pan and turn the heat on to medium high. As soon as the pan starts sizzling, put the lid on and lower the heat to a minimum. Cook them covered for about 15 to 20 minutes. The tomatoes should be fully cooked, soft and some burst into the pan. Take the pan off the heat.
Transfer the contents of the pan, including the juices, to a blender or food processor; add the stock cube whole and liquidize the contents until you have a very smooth, nearly creamy sauce. Taste for seasoning before adding the salt, I find sometimes the tomatoes are very sweet and they would need a bit of extra salt. Transfer the salsa to a bowl and enjoy it!
One important thing to know here is that sometimes tomatoes are very juicy, so when liquidizing you must decide how much liquid to use. I like this particular salsa thick, so if there's a lot of juice in the pan, I only use half to start with and I take it from there. If you like the salsa with a more runny consistency, use all the juices. It's up to you to decide.
This salsa is dead easy to make, it keeps well in the fridge covered for up to a week, just bring it to room temperature before you use it as there's nothing worse than a cold salsa. Enjoy it with some home made tortilla chips as a deep or in your favourite taco or tostada. I use the leftovers of this salsa in pasta sauces, it adds a bit of flavour to the regular Italian basic sauce. Next time you have a few people over, make this, it's perfect party food!