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
Oh, wonderful response! The taco mix I use, and swear by, is Old El Paso brand Hot and Spicy Taco Mix. It's fantastic. And I know it's good because it seems to sell out really quick at my grocery store. So anyway, I'll dry out the peppers, chop them up, and then dump them into the roast with the taco mix before adding the jar of shredded pepperoncini. Thanks for the insight! :D