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@mercin10w: Where are you now, Leo? #messi #leomessi #fyp

Mercin!
Mercin!
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Region: BR
Tuesday 14 April 2026 21:34:53 GMT
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Comments

huracann82
huracann :
legends
2026-07-20 15:31:28
0
ma1shaaaa
ᴹᵃⁱˢʰᵃ :
Wee need you at barca messi...
2026-04-15 07:30:41
1387
musashi603
￴ ￴￴ ￴￴ ￴￴ ￴￴ ￴￴ ￴￴ :
who's here after 3-2 😭😭🔥🔥🔥🔥
2026-07-07 18:14:47
40
frvkayw
💎 :
Who is Lionel Messi?:
2026-04-14 23:00:19
456
14_eliyev14
🇧🇷/ :
real goat
2026-04-27 18:09:17
23
iamlorenzo_ardolino10
L O R E N Z O 💎🪄 :
The greatest of all time 🇦🇷🐐👑
2026-04-15 21:38:35
72
joseee__93
joseee__ :
Mis goats 👑
2026-04-17 15:41:51
156
s_a.550
salman :
انا مدريدي واعشق كريستيانو ولكن تالله ميسي القوت والافضل فالتاريخ👍🏻
2026-06-22 21:18:22
6
salahfr102
Cätålønĩ♥️💙 :
ميسي لا يقارن إلا بميسي
2026-05-04 21:14:52
20
haedarmirza5
نيمار جونيور :
🥺🥺💔
2026-06-21 20:07:24
6
franklin_clinton_198
franklin clinton parisien 921 :
LM10🐐🇦🇷
2026-04-15 18:49:36
65
messigoatvibess
Messi G.O.A.T |Edit|🐐🔥 :
Real goat ❤️
2026-06-23 04:27:07
7
halasz_berti
berti :
me on 18.12.2022
2026-04-20 20:35:10
155
portaldebely
𝓫♡ :
gracias papi por presentarme y conocer a messi😭
2026-04-19 01:58:58
13
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All about the Sauce, 40 of 50. Sriracha, I adore this stuff as any hot sauce related is right up my alley. It’s super simple to do all you need is a bit of patience not an area of strength for me by own admission but it’s worth the wait. This sauce will last up to 6 months stored in a sealed bottle/jar in a fridge 500g red chillies ideally jalapeños but I used Serrano as it’s all I could get at the time 8 garlic cloves 1 tbsp salt 1 tbsp caster sugar 2 tbsp dark brown sugar 100ml water 90-100ml white vinegar or whatever vinegar really 1. Take the tops of the chillis, add to a blender with everything apart from the vinegar and blend to a pulp. Add this to a clean jar and store in a dark room temperature place for at least 3 days, I did 4 this time which worked well you can leave it much longer to ferment. Remember if the jar is sealed tight you need to release some gas everyday. 2. When the ferment is complete there will be plenty of bubbly action so you know it’s ready. Add this back into a blender with the vinegar and blitz again. 3. Pass through a sieve pressing out as much liquid as you can then add to a pan and reduce to a nice coating consistency. Chill and store in a clean jar/bottle #sauce #sauces #cooking #Recipe #spicy
All about the Sauce, 40 of 50. Sriracha, I adore this stuff as any hot sauce related is right up my alley. It’s super simple to do all you need is a bit of patience not an area of strength for me by own admission but it’s worth the wait. This sauce will last up to 6 months stored in a sealed bottle/jar in a fridge 500g red chillies ideally jalapeños but I used Serrano as it’s all I could get at the time 8 garlic cloves 1 tbsp salt 1 tbsp caster sugar 2 tbsp dark brown sugar 100ml water 90-100ml white vinegar or whatever vinegar really 1. Take the tops of the chillis, add to a blender with everything apart from the vinegar and blend to a pulp. Add this to a clean jar and store in a dark room temperature place for at least 3 days, I did 4 this time which worked well you can leave it much longer to ferment. Remember if the jar is sealed tight you need to release some gas everyday. 2. When the ferment is complete there will be plenty of bubbly action so you know it’s ready. Add this back into a blender with the vinegar and blitz again. 3. Pass through a sieve pressing out as much liquid as you can then add to a pan and reduce to a nice coating consistency. Chill and store in a clean jar/bottle #sauce #sauces #cooking #Recipe #spicy

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