*I like to roast the peppers over a gas flame until the skin is charred on all sides. Let the peppers steam in a bowl, covered to allow them to soften before peeling the skin off.
You can also use fresh spinach in this recipe. Start with 10 ounces of fresh and steam it in a large pan until wilted. It will reduce a lot! Allow to cool slightly and squeeze excess moisture with your hands or a nut milk bag.