Anonymous Tue May 23 19:50:33 2006

1 Scotch Bonnet chili pepper -- seeds, stem, and

-- veins removed

1/2 cup rum -- dark

1/4 cup lime juice -- fresh

1 tablespoon lime zest -- grated

3/4 cup peanut oil, Asian or domestic

1/4 cup 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. Source: \