| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Marinades |
2 |
Cups |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t miss life’s best. Find God.”