• Prep Time:
  • Cooking Time:
  • Serves: 2 Cups

Hot Chili Rum Marinade

  • Recipe Submitted by on

Category: Marinades & Rubs

 Ingredients List

  • 1 Scotch bonnet chili pepper,
  • -seeds, stem, and veins
  • -removed
  • 1/2 c Rum, dark
  • 1/4 c Lime juice, fresh
  • 1 tb Lime zest, grated
  • 3/4 c Peanut oil, Asian or
  • -domestic cold-pressed
  • 1/4 c 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.

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