Salsa Mexicana
Recipe from The Food Channel

Roasting the tomatoes brings out a rich tomatoey flavor that's rarely found in a jarred salsa.

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    large tomatoes (about 3 pounds)
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    garlic cloves
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    Serrano chilies
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    1   teaspoon 
    kosher salt
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    2   tablespoons 
    olive oil (optional)

Roast tomatoes in the oven or in a saute pan. Remove skin and core of the tomato. Cut tomatoes in half.
Remove the stems from the chilies and remove the seeds from one of the chilies to decrease the heat.
Puree tomatoes and remaining ingredients in a food processor or blender until smooth.
Serve with crisp tortilla chips or as a topping on Mexican or Tex-Mex dishes.
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