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