I beg your forgiveness. After I promised you this recipe, I promptly forgot to post it. Here it is, finally.
Salsa Roja para Enchiladas
4 chiles serranos
6 ripe roma tomatoes
1 clove garlic
1 Tbsp salt
1 Tbsp vegetable oil
Wash the chiles and the tomatoes. Roast them together with the garlic on a *comal* (griddle) or in a heavy frying pan until the garlic is golden brown and the tomatoes and chiles are dark brown.
Liquefy all the ingredients in the blender.
In a heavy skillet, fry the salsa in the tablespoon of oil for 10 minutes, adding more or less one cup of water till the salsa is the thickness you want.