The habanero chili (Capsicum chinense) is one of the more intensely spicy species of chili peppers of the Capsicum genus. It is sometimes spelled (and pronounced) habañero—the diacritical mark being added as a hyperforeignism. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 centimetres (0.8–2.4 in) long. Habanero chili peppers are rated 100,000–350,000 on the Scoville scale.
Guajillo chile (chile guajillo in Spanish) is a variety of chili pepper of the species Capsicum annuum, which is widely used in the cuisine of Mexico. The guajillo chilli’s thin, deep-red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat (rating 2,500 to 5,000 on the Scoville scale). They are used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.
We recommend North American Bison, check out Bison Bluff Farms right here in Cobden Illinois. Run by Clifton and Kim Howell, Bison Bluff Farms has over 350 Bison roaming on more than 1000 acres.
– 1 8lb Bison Prime Rib.
– 4 cloves garlic, finely sliced
– 2 cups beef stock
– 1 cup red table wine)
– 2-3 fresh organic tomatoes
– 1 fresh head of romaine lettuce
– fresh flour tortillas
Three Chile Rub:
– 3 tablespoons Darn Hot Peppers ground poblano chile
– 2 teaspoons Darn Hot Peppers ground chile de arbol
– 2 teaspoons Darn Hot Peppers ground mirasol chile
– 2 teaspoons dried oregano, Mexican preferred
– 1 teaspoons sea salt
– 1 teaspoon Darn Hot Peppers Herb Shaker
Preheat oven to 400 degrees. Thaw for 1 hour before roasting. Using a knife, poke small holes in the meat and insert the garlic into them. Coat roast with three chile rub to taste. Place in a large roasting pan, bone side down. Roast for 15 minutes. Decrease heat to 350 and roast for 1 hour for medium-rare. Remove and place on a cutting board to rest. Place roasting pan on top of stove over medium-high heat. Add the wine and beef broth cook 10 minutes, stirring and scraping up any brown bits and reduce by half. Salt to taste. Slice meat and pour on some of the reduction.
Slice prime rib in thin strips and garnish w/ tomatoes, lettuce and tortillas and serve as the perfect plate of Southern Illinois Fajitas
These SPECIAL RESERVE peppers are grown wild throughout southtexas and mexico. Our chiletepins are picked and gathered on a private farm just across the Rio Grande from Mexico, these little peppers having been growing wild in the desert for ages. People in the local area refer to these chiles as “Chile del Monte” (chile from the mountains) but they are of the Chiltepin variety which we know as Tepins.