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 cant 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.

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