---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Hot Chili Rum Marinade
  Categories: Marinades
       Yield: 2 cups
  
       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 unning, 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.
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