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] 0 points 1 point 1 point (+1|-0) ago
Thanks for the replies, by the way. I do appreciate that.
As for cutting out the seeds, I thought that's where the most capsaicin was located. I'm guessing that's not right if you're saying it's typical to remove them.
[–] [deleted] 0 points 1 point 1 point (+1|-0) ago
[–] Kithsander [S] 0 points 1 point 1 point (+1|-0) ago
Oh, I definitely want the heat. Thanks again!