Hot Chili Rum Marinade

Grrrrrgh!
Course : Chili
From: HungryMonster.com
Serves: 2
 

Ingredients:

1 medium Scotch Bonnet chili pepper -- seeds, stem, and
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 cloves garlic -- minced or pressed
1 teaspoon Kosher salt and pepper -- to taste
 

Preparation:

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.