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