In a medium skillet, heat the oil over medium heat and cook the onion and garlic, stirring until they begin to brown, 4 to 5 minutes. Reserve in the pan off heat. Prepare the tomatoes. Put the tomatoes with skins and juice in a blender. Add the Serrano chilies and blend until smooth. Transfer the sauce to the skillet with the onion and cook over medium low heat, partially covered stirring frequently, to blend the flavors, about 10 minutes. Add salt. The sauce is ready to use or store the sauce in a covered container, refrigerated, up to 3 days or freeze up to 3 months.

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