Restaurant-Style Chicken Nachos

Dry-roast 10g garlic, 900g onion, and 90g tomato on a smoking-hot skillet until skins blister and char, about 8 minutes.

Blend the charred vegetables with 200g salsa and 5g salt until smooth.

Pour the blended salsa into a shimmering hot skillet and cook, stirring, until darkened and reduced, about 5 minutes.