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

I haven't even got the roast yet. That's tomorrow, so you're good. I'm not really sure how I could layer this, since it's really just add roast to the crock pot, dump taco mix on top of roast, and then pour jar of shredded pepperoncini on top. Cook for six to eight hours.

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

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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.