Chilaquiles Rojos

In a small saucepan, add the tomatoes, serrano chili, and 1 ½ cups of water. Let it boil and cook for 10 minutes, or until the tomatoes start to peel by themselves. Remove from the heat. (Do not discard water that the vegetables boiled in. You will need it again.)
Peel your tomatoes and place them into a blender (or food processor) together with the serrano pepper, onion, garlic, cilantro, and 1 cup of the water used to boil the tomatoes. Blend until smooth.
Heat olive oil in a medium sauce pan over medium heat.
Add the pureed sauce into the pan and add salt and pepper. Bring mixture to a boil and cook for 5 minutes, until it begins to thicken a bit. If you would like it thinner, you may add more of the water used to boil the tomatoes. It all depends on the consistency of the sauce you prefer. Set it aside.
Place tortilla chips on a plate, top with the warm salsa, and garnish with all the toppings you desire!