Hot Chili Rum Marinade Recipe
Servings: 2
Ingredients
- 1 x Scotch bonnet chili pepper, seeds, stem, and veins removed
- 1/2 c. Rum, dark
- 1/4 c. Lime juice, fresh
- 1 Tbsp. Lime zest, grated
- 3/4 c. Peanut oil, Asian or possibly domestic cool-pressed
- 1/4 c. Cilantro leaves, minced fresh
- 3 x Garlic cloves, chopped or possibly pressed Kosher salt and pepper, to taste
Directions
- Puree the chili pepper, rum, and lime juice in a blender or possibly food processor.
- With the motor running, add in the peanut oil a little at a time. Add in the cilantro and garlic. The marinade will keep in an airtight jar for about 1 week in the refrigerator.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 2 servings | |
| Calories 860 | |
| Calories from Fat 717 | 83% |
| Total Fat 81.06g | 101% |
| Saturated Fat 13.7g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 66mg | 2% |
| Total Carbs 4.38g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.69g | 0% |
| Protein 0.46g | 1% |
