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@tanilestarijaya: Stop membiarkan daun pisang bawaan dari bibit bonggolnya. Cara ini juga termasuk efektif jika dilakukan tujuannya agar batanya membunuhkan tunas batang dan daun baru. Meskipun ini opsional tapi bisa dicoba, karena setiap pertumbuhan tanaman pisang itu berbeda beda. Tapi cara potong batang nya harus posisi miring, supaya tidak tertinggal air pada permukaan bekas pemotongan.

Tani Lestari Jaya
Tani Lestari Jaya
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Thursday 08 October 2026 13:20:52 GMT
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mangkomar.juli
JULI :
mau
2026-10-08 13:41:17
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Today I’m making Mexican spaghetti here’s how it goes: #mexicanfood #mexicanspaghetti Ingredients * pasta of your choice (thick noodles work great) * 8 oz (225 g) Mexican chorizo * 3 ripe tomatoes, cut into large chunks * ½ medium onion, cut into large chunks * 2 large garlic cloves * 1–2 tsp tomato paste (a small squeeze) * 2 chipotle peppers in adobo sauce, or just some of the sauce for milder flavor * 1 cup (240 ml) Mexican crema of @Los Altos Foods * Salt, to taste (plus extra for pasta water) * Freshly ground black pepper, to taste * Queso fresco, for topping * Salsa macha, for topping (optional) * Pasta cooking water, as needed Instructions 1. Brown the chorizo:
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Today I’m making Mexican spaghetti here’s how it goes: #mexicanfood #mexicanspaghetti Ingredients * pasta of your choice (thick noodles work great) * 8 oz (225 g) Mexican chorizo * 3 ripe tomatoes, cut into large chunks * ½ medium onion, cut into large chunks * 2 large garlic cloves * 1–2 tsp tomato paste (a small squeeze) * 2 chipotle peppers in adobo sauce, or just some of the sauce for milder flavor * 1 cup (240 ml) Mexican crema of @Los Altos Foods * Salt, to taste (plus extra for pasta water) * Freshly ground black pepper, to taste * Queso fresco, for topping * Salsa macha, for topping (optional) * Pasta cooking water, as needed Instructions 1. Brown the chorizo:
In a large skillet over medium-high heat, cook the chorizo until it’s deeply browned and slightly crispy. Remove it from the pan and set aside, leaving the flavorful oil behind. 2. Cook the sauce base:
In the same pan, add the tomatoes, onion, garlic, black pepper, and tomato paste. Cook over low-medium heat for about 15 minutes, stirring occasionally. * Tip: Cover for the first 5 minutes to let it steam and get a nice char. 3. Blend the sauce:
Once the veggies are soft and caramelized, transfer them to a blender. Add the chipotle peppers (or just the sauce for less spice) and the 1 cup of Mexican crema. Blend until smooth and creamy. 4. Cook the pasta:
Meanwhile, bring a large pot of salted water to a boil. Add your pasta and cook until al dente. Reserve about 1 cup of the pasta water, then drain. 5. Simmer the sauce:
Pour the blended sauce back into your skillet. Bring it to a gentle simmer, then stir in the cooked chorizo. Cover and let it bubble for a few minutes so the flavors come together. 6. Combine pasta and sauce:
Add the cooked pasta to the sauce along with a big splash of the reserved pasta water. Toss well until the noodles are evenly coated and glossy. 7. Serve and top:
Serve hot, topped with crumbled queso fresco and a drizzle of salsa macha if you like an extra kick.
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