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Toot

Written by Becky on 2025-01-06 at 22:01

Question for #cooking mavens in the Fediverse:

I like to make fajitas on the stove, and in this case, fajita means "lightly stir fried onions, bell peppers, steak, and (powdered) red pepper, garlic, and cumin." Followed by heating a tortilla up in the same pan after getting the filling stuff out.

Problem is... the red pepper causes my wife a bit of temporary respiratory problems, mainly coughing.

Is there a good way to use the red pepper without atomizing it? I also put hot sauce on the fajita after it's out and on my plate, but that's a very different flavor from the red pepper, and I kind of like both.

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Written by arclight on 2025-01-07 at 14:33

@RenewedRebecca Mix it with a light neutral oil or use chili oil? You want it to stick to the food without changing its flavor. Hot sauce usually contains a lot of vinegar which is probably not what you want.

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