Hot chili rum marinade

2 cups

Ingredients

Quantity Ingredient
1 Scotch bonnet chili pepper, seeds, stem, and veins removed
½ cup Rum, dark
¼ cup Lime juice, fresh
1 tablespoon Lime zest, grated
¾ cup Peanut oil, Asian or domestic cold-pressed
¼ cup Cilantro leaves, chopped fresh
3 Garlic cloves, minced or pressed
Kosher salt and pepper, to taste

Directions

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. Submitted By JIM MOREY On 12-06-94

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