CHILI PEPPER POT ROAST
1 Arm Roast at Dierbergs.2.
2 HOT banana peppers and 3 jalepenoes.
3. 3 cloves of garlic !
4.Kosher Rock Salt
5.1 big white onion
6. A few sprigs of cilantro
7. Can of chipotle peppers in mole sauce
Pre-heat oven to 300 degrees. Take the arm roast and coat it thoroughly in rock salt. Take the banana peppers and cut into 3 or four long strips and TAKE THE SEEDS OUT! Chop the jalapenos however you like and you do not have to take the seeds out. Chop up the onion. Press the garlic onto either the roast sitting in the pot or into the chopped peppers and onions. Mix in the cilantro. Slice the roast on the top about ¾ inch deep and lay in the banana peppers and pack them into the sliced roast. Pour about ½ the can of chipotle sauce with a couple of the peppers on top of the roast. Put the rest of the mixture on top of the roast in the pan. Cook for three hours. Pull the roast out in pieces and split with two forks. Drain some of the liquid onto the roast in the container. The liquid should be very spicy and the remaining onions and peppers are fiery, I throw them away. Put onto hamburger buns or into tortillas with mild cheeses. It reheats well for three to four days either warmed up in a pan or reheated in the microwave. Its SPICY
2 comments:
Does this work with squirrel, or other forms of opportunistic suburban vehicle-derived meat sources?
Excellent question Mr. Tiemann. I can tell you from experience that it is quite "tasty" with squirrel and any of the "gamier" meats including opossum, aardvaark and our friends in texas have done some scruptious things with armadillos.
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