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Title: Hot Chili Rum Marinade
Categories: Marinade
Yield: 2 Cups
| 1 | Scotch bonnet chili pepper, seeds, stem, and veins removed | |
| 1/2 | c | Rum, dark |
| 1/4 | c | Lime juice, fresh |
| 1 | tb | Lime zest, grated |
| 3/4 | c | Peanut oil, Asian or domestic cold-pressed |
| 1/4 | c | Cilantro leaves, chopped fresh |
| 3 | Garlic cloves, minced or pressed | |
| Kosher salt and pepper, to taste |
Puree the chili pepper, rum, and lime juice in a blender or food processor. With the motor unning, add the peanut oil a little at a time. Add the cilantro and garlic. The marinade will keep in an airtight jar for about 1 week in the refrigerator.
Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.
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