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  Recipe Home » Misc » Hot Chili Rum Marinade
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  Hot Chili Rum Marinade
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 199
Ingredients:
1 Scotch bonnet chili pepper, seeds, stem, and veins removed
1/2 cup Rum, dark
1/4 cup Lime juice, fresh
1 tbsp Lime zest, grated
3/4 cup Peanut oil, Asian or domestic cold-pressed
1/4 cup Cilantro leaves, chopped fresh
3 Garlic cloves, minced or pressed
Kosher salt and pepper, to taste
Instructions:
Puree the chili pepper, rum, and lime juice in a blender or food
processor. With the motor running, 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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