Hot Chili Rum Marinade

Course : Chili
Serves: 2
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chili Recipes