Hazırlanışı
1Dry-roast 10 g garlic, 900 g diced onion, and 90 g diced tomato on a smoking-hot skillet until skins blister and char, about 5 minutes.
2Pour 200 g salsa into the shimmering hot skillet with the charred vegetables, let it bubble and darken for 3 minutes, stirring occasionally.
3Season the sauce with 5 g salt and stir until well combined.
