Hazırlanışı
1Dry-roast 10g ajo, 900g cebolla, and 90g tomate on a smoking-hot skillet until skins blister and char.
2Blend charred garlic, onion, and tomato with 200g salsa and 5g sal until smooth.
3Pour blended salsa into shimmering hot oil, let it bubble and darken for 3–4 minutes until concentrated.
