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@madina.h4:

madina
madina
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Region: DE
Tuesday 13 October 2026 12:15:33 GMT
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miza5228
miza :
Oh Allahu
2026-10-13 15:15:26
0
razzagtaha
Razzag Taha :
جزاك الله خيرا شيخنا الحبيب 👑🇮🇶👑
2026-10-13 19:17:20
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rose0827wef
Rosie :
2026-10-13 17:45:12
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abouradwan02
abouradwan :
🥰🥰🥰
2026-10-13 15:04:19
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abomalik.3
ABO Malik :
❤️❤️❤️
2026-10-13 12:21:47
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hannanoi8
🍀🕊️Hanna~miri 🕊️🍀 :
💚💚💚
2026-10-13 18:08:42
0
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Bàn học gấp gọn tiện lợi #bangapgonngoibet #banhocgapgonhinhchunhat #banhocngoibet #banhocchobegapgon #bangapgonthongminh
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最後レベチ車抜き #荒野行動
最後レベチ車抜き #荒野行動
A special #salsa101 featuring @Mamazaragoza cooking her father’s famous salsa. Salsa “majarra”. Ingredients YIELD: 2.5 quarts 1,645g heirloom tomatoes, whole (about 10–12 large) 635g tomatillos de milpa (about 12–14 medium) 235g poblano chiles, roasted/peeled/seeded (about 3 large) 155g banana peppers, whole (about 2 peppers) 125g garlic, whole, in skins (about 2 heads) 117g green jalapeños, whole (about 3–4 peppers) 85g red jalapeños, whole (about 2 peppers) 20g serrano chiles, whole (about 2–3 peppers) 8g habanero chiles, whole (about 1 chile) Diamond Crystal kosher salt, to taste Instructions 1️⃣ Grill everything Heat a charcoal grill to medium-high. Place all ingredients on the grill, turning often until evenly charred and tender. Tomatoes/tomatillos should be blistered and soft; peppers blackened and pliable. 2️⃣ Steam & peel Transfer tomatoes, tomatillos, and peppers to a bowl. Cover and let them steam as they cool, then peel and seed the peppers. Remove most of the blackened skins from tomatoes/tomatillos, but leave some char for flavor. 3️⃣ Make the paste Using a molcajete, grind the grilled garlic with the poblanos into a paste. (Or chop/mash by hand.) 4️⃣ Crush the salsa Add the paste back into the bowl. Wearing gloves, squish the tomatoes and tomatillos to your desired texture. Tear the peppers into strips and mix in. 5️⃣ Season Add salt to taste, mash everything together, and adjust until the texture feels rustic and right.
A special #salsa101 featuring @Mamazaragoza cooking her father’s famous salsa. Salsa “majarra”. Ingredients YIELD: 2.5 quarts 1,645g heirloom tomatoes, whole (about 10–12 large) 635g tomatillos de milpa (about 12–14 medium) 235g poblano chiles, roasted/peeled/seeded (about 3 large) 155g banana peppers, whole (about 2 peppers) 125g garlic, whole, in skins (about 2 heads) 117g green jalapeños, whole (about 3–4 peppers) 85g red jalapeños, whole (about 2 peppers) 20g serrano chiles, whole (about 2–3 peppers) 8g habanero chiles, whole (about 1 chile) Diamond Crystal kosher salt, to taste Instructions 1️⃣ Grill everything Heat a charcoal grill to medium-high. Place all ingredients on the grill, turning often until evenly charred and tender. Tomatoes/tomatillos should be blistered and soft; peppers blackened and pliable. 2️⃣ Steam & peel Transfer tomatoes, tomatillos, and peppers to a bowl. Cover and let them steam as they cool, then peel and seed the peppers. Remove most of the blackened skins from tomatoes/tomatillos, but leave some char for flavor. 3️⃣ Make the paste Using a molcajete, grind the grilled garlic with the poblanos into a paste. (Or chop/mash by hand.) 4️⃣ Crush the salsa Add the paste back into the bowl. Wearing gloves, squish the tomatoes and tomatillos to your desired texture. Tear the peppers into strips and mix in. 5️⃣ Season Add salt to taste, mash everything together, and adjust until the texture feels rustic and right.
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