I made another batch of SoFlaQuer's Chili Verde yesterday. I used the point of the brisket I smoked Moday night. In trying to keep the heat down a bit (for the wife) I subbed a red bell pepper for the red chiles. She said it was still hot. I could not detect any heat. I have a jar of hot tabasco peppers that I keep on the table, I can eat on the side, for some heat. Oh well, I guess I will have to eat it all. This time I put all the chiles in our blender and pulsed it to a fine chop. So much easier than dicing by hand. For the can of "hot salsa verde", I had to use medium, as Wal-Mart didn't have the hot. My wife's best frined came by yestersday, and she ate a bowl of it. She said it was good, sweet and slightly spicy. She is Hispanic, and said it wasn't really hot at all to her. She also ate two of the tabasco peppers with me.