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[–] Kithsander [S] 0 points 1 point (+1|-0) ago 

Ou! I'm not sure how many peppers to add to this concoction. I have eleven of them, one of which is already red, another with some shades of orange starting. The rest are green. I usually make either a two and a half pound bottom round beef roast or about a five-ish pound pork shoulder if that's on sale. I want to say it's a 640 ml jar of shredded pepperoncini, taco mix, and then I pour it over five cups uncooked jasmine white rice ( after the rice is cooked of course ). Will the seeds soften up? I'm a bit concerned about chomping down on a hard seed and cracking a tooth. These things feel chock full of seeds. They even kinda crinkle a bit if you roll them between your fingers a little. Kinda neat.

[–] [deleted] 0 points 1 point (+1|-0) ago 

[Deleted]

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[–] Kithsander [S] 0 points 1 point (+1|-0) ago 

Thanks for the replies, by the way. I do appreciate that.

As for cutting out the seeds, I thought that's where the most capsaicin was located. I'm guessing that's not right if you're saying it's typical to remove them.