Hot Chili Rum Marinade

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Hot Chili Rum Marinade

 

1 scotch bonnet chili pepper, seeds, stem, and veins

removed

1/2 cup rum, dark

1/4 cup lime juice, fresh

1 tablespoon lime zest, grated

3/4 cup peanut oil, Asian or domestic

1/4 cup 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.