INGREDIENTS

INSTRUCTIONS

me these are the same as "Biscayne" peppers and closely related to
cubanelles. The cubanelle is shaped roughly like an Anaheim, a long,
skinny pepper. Its color ranges from yellow-green to orange. Biscayne
peppers tend more toward red than orange and are stubbier. Several
chile-heads informed me that cubanelles are available in Italian
markets (Andronicos in the San Francisco area was specifically
mentioned), and that seed catalogs often carry the seeds.  4. If you
have the time, roasting the chiles over a charcoal or other  wood-based
fire adds a nice smoky flavor. You might also want to  spray the chiles
with spray-on olive oil before roasting, as it makes  the skin come off
easier.  5. I can't imagine a blender handling this volume of the
chile-spinach  mixture. I used a large Cuisinart and had to add more
spinach several  times to fit an entire pound into the bowl.  6. Be
sure to throw away the fat from the ham hock.  Posted to CHILE-HEADS
DIGEST V4 #191 by TonyLima@ms.spacebbs.com (Tony  Lima) on Nov 10, 1997

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