This recipe comes from my little sister's mother-in-law. Mama Hernandez was a great cook. We always looked forward to seeing her and enjoying her simple, home-cooked, Mexican recipes. We miss her a lot.
1Cut the core out of the tomatoes and place whole tomatoes in a pan large enough to hold all ingredients. I use a deep skillet. Add broth with cumin mixed in, chopped onion, peppers with stem and tip cut off and cut in half lengthwise. You can adjust the intensity of the heat by adding more or less peppers. You can further adjust the heat by adding or leaving out the pepper seeds. Leaving them in = hotter, leaving them out = milder.
2Set burner to medium heat and allow the pot to come to a boil, turning tomatoes over with tongs or a fork a few times as they cook.
3You'll know they are ready when the skin starts peeling back on the tomatoes. At this point remove one tomato at a time to a bowl. Using tongs or a fork to hold the tomato in place, use a knife to peel the skin off the tomato. It should slide off fairly easily. If not it may need to cook a little longer.
4Place tomatoes back into pan allowing it to continue at a low boil. Here is where it gets fun. I use a potato masher to mash the tomatoes and peppers into the sauce. As you do this most of the skins will come off the peppers as well and you can remove them too. You should have a nice chunky sauce simmering now. How chunky is up to you.
5Allow the salsa to simmer for about 5 more minutes, adding water if it's too thick, or cooking a bit longer if it's too runny. This is where your personal preference comes in. If you find it's till too chunky, just keep mashing the larger chunks until you get it the way you want it.
6Once you have it the way you want it, turn off the heat and add chopped cilantro and salt. Mix well and serve. I like to eat mine while it's still hot, but it can definitely be refrigerated and served cold.