Tatemar 150g onion, 540g tomato, and 100g green chiles on a hot skillet until charred.
2
Blend the charred vegetables with 15g taco seasoning mix, 8g cocoa powder, 15g oregano, 2g sage, 4g sugar, 104g vinegar, and 200g water into a smooth sauce.
3
Heat 46g vegetable oil in a skillet over medium-high heat and perform Fritura de Salsa by pouring the blended sauce into the hot oil.
