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
     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.