2 large ripe tomatoes

3 serrano chiles or 2 jalapenos

Grill the tomatoes and chiles over hot coals or on the gas grill, turn occasionally, until they are soft and the skins are charred, approximately 5 to 10 minutes. Discard the chile stems. In a blender puree the tomatoes and the chiles for about 30 seconds, strain into a serving bowl and season with kosher salt to taste.

Yields 1 cup