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 (Andronico.s 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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