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@15647_pt: #เด็กราชบุรี #ฟีดดดシ

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𝓐𝓞𝓜𝓢𝓘𝓝💗
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Monday 30 March 2026 05:18:10 GMT
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Padahal karirnya lagi naik langsung kena santet‼️😭#paketsantet #filmpaketsantet #dikiriminpaketsantet #filmhoror #horormovies #yasaminjasem #fikinaki #fadlyfaisal #xyzbca #fyp
Padahal karirnya lagi naik langsung kena santet‼️😭#paketsantet #filmpaketsantet #dikiriminpaketsantet #filmhoror #horormovies #yasaminjasem #fikinaki #fadlyfaisal #xyzbca #fyp
Dimamzo's Fire Chilli Sauce🔥 🌶Ingredients 2 kg fresh red chillies, stems removed 200 g garlic (about 3–4 bulbs), peeled 100 g fresh ginger, peeled 2 cup (500 ml) cooking oil 2 tbsp curry powder 2 tbsp atchaar masala 1 tbsp rosemary & chilli flakes sea salt (or to taste) 1 cup (250 ml) red wine vinegar ½ cup (125 ml) freshly squeezed lemon juice, plus an extra squeeze at the end 🌶Method Blend the red chillies, garlic and ginger until smooth. 🌶Heat the oil in a deep, heavy-based pot. Add the curry powder and atchaar masala and cook for 1–2 minutes until fragrant. 🌶Stir in the blended chilli mixture and simmer over low heat for 25–35 minutes, stirring regularly. 🌶Add the red wine vinegar, lemon juice and rosemary & chilli flakes sea salt. 🌶Simmer for another 10–15 minutes until the sauce thickens slightly. 🌶Taste and adjust the seasoning if needed. 🌶 Finish with a final squeeze of fresh lemon juice. 🌶Pour into sterilised bottles making sure the is plenty of oil to cover the sauce. Once cooled, refrigerate after opening. 🌶Serving suggestion: Delicious as a dipping sauce, braai marinade, burger sauce, or drizzled over grilled chicken, meat and vegetables.
Dimamzo's Fire Chilli Sauce🔥 🌶Ingredients 2 kg fresh red chillies, stems removed 200 g garlic (about 3–4 bulbs), peeled 100 g fresh ginger, peeled 2 cup (500 ml) cooking oil 2 tbsp curry powder 2 tbsp atchaar masala 1 tbsp rosemary & chilli flakes sea salt (or to taste) 1 cup (250 ml) red wine vinegar ½ cup (125 ml) freshly squeezed lemon juice, plus an extra squeeze at the end 🌶Method Blend the red chillies, garlic and ginger until smooth. 🌶Heat the oil in a deep, heavy-based pot. Add the curry powder and atchaar masala and cook for 1–2 minutes until fragrant. 🌶Stir in the blended chilli mixture and simmer over low heat for 25–35 minutes, stirring regularly. 🌶Add the red wine vinegar, lemon juice and rosemary & chilli flakes sea salt. 🌶Simmer for another 10–15 minutes until the sauce thickens slightly. 🌶Taste and adjust the seasoning if needed. 🌶 Finish with a final squeeze of fresh lemon juice. 🌶Pour into sterilised bottles making sure the is plenty of oil to cover the sauce. Once cooled, refrigerate after opening. 🌶Serving suggestion: Delicious as a dipping sauce, braai marinade, burger sauce, or drizzled over grilled chicken, meat and vegetables.

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