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@@@@@ Now You're Cooking! Export Format Hot Chili Rum Marinade none 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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