Hot Chili Rum Marinade Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
1: Scotch bonnet chili pepper, seeds, stem, and veins removed
1/2 cup: Rum, dark
1/4 cup: Lime juice, fresh
1 tbsp: 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
Kosher salt and pepper, to taste
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Marinades