Gwen, a looming figure
@gwenloses.bsky.social
she/it
nonbinary trans woman / 6'1'' / 31 / mid musician / TTRPG fan / grappler enjoyer
nonbinary trans woman / 6'1'' / 31 / mid musician / TTRPG fan / grappler enjoyer
As someone who has experienced that, yeah actually
July 4, 2025 at 3:17 AM
As someone who has experienced that, yeah actually
And for pico de gallo I've kinda landed on Xni Pec with that Habanero + Sweet Banana Pepper pairing, or Pico De Gallo Verde with Serrano (seeded) + Jalapeño (unseeded). It also does well to hit that pico de gallo verde with some grated garlic, but not as heavy as you would in xni pec
July 3, 2025 at 8:46 PM
And for pico de gallo I've kinda landed on Xni Pec with that Habanero + Sweet Banana Pepper pairing, or Pico De Gallo Verde with Serrano (seeded) + Jalapeño (unseeded). It also does well to hit that pico de gallo verde with some grated garlic, but not as heavy as you would in xni pec
So for salsa cruda I experimented a lot with chiles and simple mix-ins, and I got to two pairings I love:
serrano and jalapeño, it's a classic for a reason.
Habanero and sweet banana pepper, which just mesh really well together without stepping on each other's toes.
serrano and jalapeño, it's a classic for a reason.
Habanero and sweet banana pepper, which just mesh really well together without stepping on each other's toes.
July 3, 2025 at 8:44 PM
So for salsa cruda I experimented a lot with chiles and simple mix-ins, and I got to two pairings I love:
serrano and jalapeño, it's a classic for a reason.
Habanero and sweet banana pepper, which just mesh really well together without stepping on each other's toes.
serrano and jalapeño, it's a classic for a reason.
Habanero and sweet banana pepper, which just mesh really well together without stepping on each other's toes.
Then we blend, and transfer to what we want to reserve or serve in. Either way though you still get a lot from letting it rest same as a salsa cruda, maybe fifteen minutes to let the ingredients know each other before use. Then chop some fresh cilantro to top, and enjoy it
July 3, 2025 at 8:36 PM
Then we blend, and transfer to what we want to reserve or serve in. Either way though you still get a lot from letting it rest same as a salsa cruda, maybe fifteen minutes to let the ingredients know each other before use. Then chop some fresh cilantro to top, and enjoy it
The tomatillos getting nice and soft means it's time to cut the heat and let them rest a moment before tossing them in with the rest of our base and the garlic we squeezed out. Just like two minutes lets them mellow and lose some of that bitterness before blending
July 3, 2025 at 8:32 PM
The tomatillos getting nice and soft means it's time to cut the heat and let them rest a moment before tossing them in with the rest of our base and the garlic we squeezed out. Just like two minutes lets them mellow and lose some of that bitterness before blending
This is usually where I'll also hit the mix with my maggi jugo too, I feel like it wants to really SIT with the peppers while we finish toasting our other ingredients.
Toasting garlic in the paper lets us really let it get soft and get the more complex flavors, and ease from just squishing it out
Toasting garlic in the paper lets us really let it get soft and get the more complex flavors, and ease from just squishing it out
July 3, 2025 at 8:29 PM
This is usually where I'll also hit the mix with my maggi jugo too, I feel like it wants to really SIT with the peppers while we finish toasting our other ingredients.
Toasting garlic in the paper lets us really let it get soft and get the more complex flavors, and ease from just squishing it out
Toasting garlic in the paper lets us really let it get soft and get the more complex flavors, and ease from just squishing it out
Toasting the chiles and garlic together, just getting them fragrant before pulling the chile de arbol. Then adding some olive oil, and my tomatillos to the pan. The habanero will usually come off next, and I'll toss my chiles in the blender with some salt and a splash of water to make a base
July 3, 2025 at 8:26 PM
Toasting the chiles and garlic together, just getting them fragrant before pulling the chile de arbol. Then adding some olive oil, and my tomatillos to the pan. The habanero will usually come off next, and I'll toss my chiles in the blender with some salt and a splash of water to make a base
So I've been working on my salsa de arb, and sort of rationing things based on the tomatillos. So like:
6 chile de arbol,
0.5 habanero,
1 meaty garlic clove
0.33 dash maggi jugo
6 chile de arbol,
0.5 habanero,
1 meaty garlic clove
0.33 dash maggi jugo
July 3, 2025 at 8:23 PM
So I've been working on my salsa de arb, and sort of rationing things based on the tomatillos. So like:
6 chile de arbol,
0.5 habanero,
1 meaty garlic clove
0.33 dash maggi jugo
6 chile de arbol,
0.5 habanero,
1 meaty garlic clove
0.33 dash maggi jugo
Reposted by Gwen, a looming figure
Trans women competed in the Olympics for 25 years and nobody even noticed. Nobody cared about trans women in sports until the media told you to be mad about us.
July 2, 2025 at 10:33 AM
Trans women competed in the Olympics for 25 years and nobody even noticed. Nobody cared about trans women in sports until the media told you to be mad about us.