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Ingredients:
1 Scotch bonnet chili pepper,
-seeds, stem, and veins
-removed
1/2 cup Rum, dark
1/4 cup Lime juice, fresh
1 tbsp 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
Instructions:
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 & Marinades for Poultry, Meat, Seafood,
Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press,
Freedom, CA 95019.
Servings: 2
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Hot Chili Rum Marinade Recipe brought to you by Mexican Recipes To-Go
