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Hot Chili Rum Marinade


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

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. - - - - - - - - - - - - - - - - - -

Yield: 2 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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