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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[–] 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.
[–] Kithsander [S] ago
Roasting them makes them spicier than drying them out?