Hot Chili Rum Marinade
---------- Recipe via Meal-Master (tm) v8.02
Title: Hot Chili Rum Marinade
Categories: Marinades
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 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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