5 large tomatoes (about 3 pounds)
3 garlic cloves
2 Serrano chilies
1 teaspoon kosher salt
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.
Serve with crisp tortilla chips or as a topping on Mexican or Tex-Mex dishes.