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Ingredients
- Â Â See part 1
Directions
- 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 which cubanelles are available in Italian markets (Andronico's in the San Francisco area was specifically mentioned), and which seed catalogs often carry the seeds.
- 4. If you have the time, roasting the chiles over a charcoal or possibly other wood-based fire adds a nice smoky flavor. You might also want to spray the chiles with spray-on extra virgin olive oil before roasting, as it makes the skin come off easier.
- 5. I cannot imagine a blender handling this volume of the chile-spinach mix. I used a large Cuisinart and had to add in more spinach several times to fit an entire lb. into the bowl.
- 6. Be sure to throw away the fat from the ham hock.
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