Recipe: Hot Chili Rum Marinade (using Scotch Bonnet pepper, lime and cilantro)

HOT CHILI RUM MARINADE

1 Scotch Bonnet chili pepper, seeds, stem, and veins removed
1/2 cup dark rum
1/4 cup fresh lime juice
1 tbsp grated lime zest
3/4 cup peanut oil, Asian or domestic cold-pressed
1/4 cup chopped fresh cilantro leaves
3 garlic cloves, minced or pressed
Kosher salt and ground black 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.

Makes 2 cups
Source: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables by Jim Tarantino