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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: Puree the chili pepper, rum, and lime juice in a blender or food processor.
With the motor unning, 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.
Ingredients:
1 Scotch bonnet chili pepper, seeds, stem, and veins removed
1/2 Cup(s) Rum, dark
1/4 Cup(s) Lime juice, fresh
1 Tablespoon(s) Lime zest, grated
3/4 Cup(s) Peanut oil, Asian or domestic cold-pressed
1/4 Cup(s) Cilantro leaves, chopped fresh
3 Garlic cloves, minced or pressed |
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