Hot Chili Rum Marinade

Course : Marinades
Serves: 2
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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 / 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. Source: "Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.

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