So I got some small peppers of the spicy variety. I'm not sure exactly what they are, but I'm guessing chili peppers. They're small, only an inch or two long, waxy sort of rubbery skin, and need to dry out a bit I was told. I make a beef and rice dish that consists of a slow cooked pot roast, mixed with a taco seasoning packet and some shredded pepperoncini.
I'm curious if I should cut the spicy peppers up and add them at the start of the roast or if chopping them up and adding them later would better preserve their heat and flavor. Not really sure how much of an issue it is either way but I'd appreciate some advice here. Thanks, Cooking!
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[–] Feeling_my_goats 0 points 1 point 1 point (+1|-0) ago
I think that early would be good. Give it a chance to get into the meat.
You need to figure out what kind of peppers they are. Your description could be habanero. Those are some hot mothers. The spiciness difference between habanero and jalapeño is immense.
[–] Kithsander [S] ago
I'm replying to you again because I ate one of them whole and raw ( minus the stem of course ) and damn. I'm not sure if that was actually hotter than the Tabasco Habanero sauce or it just felt like that because I was just eating the pepper as opposed to the hot sauce on / in whatever food I was eating. There were tears. I haven't teared up from a hot sauce / pepper in awhile. I'm not buying that they're below jalapeños on the scoville.
[–] Feeling_my_goats 0 points 1 point 1 point (+1|-0) ago
You ought to Google the image of habaneros. Them bad boys are hot.
[–] Kithsander [S] ago
Unfortunately I was told the heat wasn't as hot as jalapeños, which I probably should have stated in the description. I regularly use the Tabasco brand habanero sauce and, although I haven't been there regularly in years, used to order the blazing sauce at buffalo wild wings ( is that just a local chain? ).
[–] FringeSociety 0 points 2 points 2 points (+2|-0) ago
You could roast the peppers on a bbq or in the oven to bring out the heat. Then use them in the roast.