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1 whole Scotch Bonnet Chili Pepper
1/2 cup Rum
1/4 cup Lime Juice -- cooked freshly
1 tbs. Lime Zest -- grated
1 cup Peanut Oil
1/4 cup Cilantro
3 whole Garlic
Kosher salt pepper
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.
1/2 cup Rum
1/4 cup Lime Juice -- cooked freshly
1 tbs. Lime Zest -- grated
1 cup Peanut Oil
1/4 cup Cilantro
3 whole Garlic
Kosher salt pepper
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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