|
|
|
|
 |
|
|
| Hot Chili Rum Marinade Recipe |
Category: Seasonings / Marinades
Rating:
N/A
Servings: 2
|
|
|
Ingredients
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 cold-; pressed
1/4 cup cilantro leaves, chopped fresh
3 garlic cloves, minced or pressed
1 kosher salt and pepper, to taste
Cooking Directions:
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.
marinades
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
