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Hot Chili Rum Marinade

Hot Chili Rum Marinade recipe image
This Hot Chili Rum Marinade delivers an intense burst of heat and tropical flavor, making it an ideal companion for grilled chicken, fish, or tofu. The combination of fiery Scotch Bonnet peppers, rich dark rum, and fresh lime juice creates a complex sauce that tenderizes and infuses ingredients with depth. The addition of cilantro and garlic adds a fresh, herbal note that balances the spice. Perfect for weeknight dinners or special gatherings, this marinade is easy to prepare and keeps well in the fridge. Its vibrant color and robust aroma promise a memorable dining experience, bringing a touch of Caribbean flair to your kitchen. Use it to elevate simple proteins into gourmet dishes with minimal effort.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 62.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Hot Chili Rum Marinade delivers an intense burst of heat and tropical flavor, making it an ideal companion for grilled chicken, fish, or tofu. The combination of fiery Scotch Bonnet peppers, rich dark rum, and fresh lime juice creates a complex sauce that tenderizes and infuses ingredients with depth. The addition of cilantro and garlic adds a fresh, herbal note that balances the spice. Perfect for weeknight dinners or special gatherings, this marinade is easy to prepare and keeps well in the fridge. Its vibrant color and robust aroma promise a memorable dining experience, bringing a touch of Caribbean flair to your kitchen. Use it to elevate simple proteins into gourmet dishes with minimal effort.
Ingredients
  • 1/2 cups dark Rum
  • 1/4 cups fresh Lime juice
  • 1 tablespoons grated Lime zest
  • 3/4 cups cold-pressed Peanut oil, Asian or domestic
  • 1/4 cups fresh Cilantro leaves, chopped
  • Kosher salt and pepper, to taste
Directions
  1. 1
    Place the prepared Scotch Bonnet chili pepper, dark rum, and fresh lime juice into a blender or food processor.
  2. 2
    Puree the mixture until smooth and well combined.
  3. 3
    With the motor running, slowly drizzle in the peanut oil a little at a time to emulsify the marinade.
  4. 4
    Add the chopped cilantro, minced garlic, lime zest, salt, and pepper to the blender.
  5. 5
    Pulse briefly to incorporate the herbs and spices, then blend until fully integrated.
  6. 6
    Taste and adjust seasoning with additional salt or pepper if needed.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 62.8kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 5.0mg1%
Total Carbohydrate 16.0g6%
Dietary Fiber 6.2g25%
Sugars 0.7g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the marinade in an airtight jar in the refrigerator for up to 1 week.

Handle Scotch Bonnet peppers with care, as they are extremely hot. Wear gloves to avoid transferring capsaicin to your eyes or skin.

For a milder version, remove more of the seeds and veins from the chili pepper before blending.

This marinade works well for chicken, fish, shrimp, or tofu. Marinate for at least 30 minutes before cooking.

Keywords: scotch bonnet, rum marinade, hot sauce, chili pepper, lime juice, garlic, cilantro, peanut oil, spicy, caribbean, grilling, marinating, heat, flavorful, homemade, condiment
Read it online: https://www.chefs-mate.com/recipe/hot-chili-rum-marinade-2/