Hot Chili Rum Marinade Recipe
Recipe Ingredients
1 scotch bonnet chili pepper, seeds,, stem, and veins rem
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
1 kosher salt and pepper, to taste
Recipe Preparation
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.
Servings: 2
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