– Heat the oil in a frying pan over medium heat, then add the Chorizo. Use a fork or a wooden spoon to break the big chunks into smaller pieces. Fry for about 3 minutes.
– Stir in the chopped onion and Serrano peppers, then cook for 2 minutes and then add the tomatoes. Keep cooking for another 5 minutes.
– Cover the frying pan and let the sauce gently simmer for another 3 minutes. The tomatoes will release their juices and form a sauce that has a slightly chunky texture. If you want the tomatoes well cooked, then cook for 3 more minutes. Season with salt and serve.