Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
                        -- cold-pressed
     1/4  cup           cilantro leaves -- chopped fresh
   3                    garlic cloves -- minced or pressed
                        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.