@totsamiyprokuror: #прокурор #юрист #law #lawyer #бакалавр

totsamiyprokuror

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Friday 17 July 2026 14:58:47 GMT

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Мамка нолакенка :

привет можешь передать привет в комментах Ульяне Михель

2026-07-18 19:39:17

0

Мамка нолакенка :

привет

2026-07-18 19:39:01

0

azizovich.i :

Ogayni prokurorligacha hali anchaaa bor,oldin insti tugatili)

2026-07-17 17:36:03

0

aa.abduraufov :

🔥🔥

2026-07-18 04:01:49

1

aa.abduraufov :

💯💯

2026-07-18 04:01:56

1

sinprokurora1 :

💯😂

2026-07-17 20:03:56

1

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망해가던 회사를 살려낸 한 여성CEO

망해가던 회사를 살려낸 한 여성CEO

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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