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Hot Chili Rum Marinade

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 Scotch Bonnet chili pepper -- seeds, stem, and -- veins removed

    2. 1/2 cup rum -- dark

    3. 1/4 cup lime juice -- fresh

    4. 1 tablespoon lime zest -- grated

    5. 3/4 cup peanut oil, Asian or domestic

    6. 1/4 cup cilantro leaves -- chopped fresh

    7. 3 garlic cloves -- minced or pressed Kosher salt and pepper -- to taste

    Instructions Jump to Ingredients ↑

    1. 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.

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