Hot Chili Rum Marinade

Course :	Marinades
From:	HungryMonster.com
Serves:	2

Ingredients:

1	medium	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 cold-pressed
1/4	cup	cilantro leaves -- chopped fresh
3	cloves	garlic -- minced or pressed
1	teaspoon	kosher salt and pepper -- to taste

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 and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.