Hot Chili Rum Marinade

This Hot Chili Rum Marinade is a bold, zesty condiment that brings a sophisticated kick to any dish. The recipe centers on the fiery yet aromatic Bonnet chili pepper, balanced by the deep, molasses notes of dark rum and the bright acidity of fresh lime juice. Emulsified with cold-pressed peanut oil, it creates a silky, vibrant sauce that clings beautifully to proteins or vegetables. Fresh cilantro and minced garlic add an herbal, pungent depth that complements the heat. Perfect for marinating tofu, tempeh, or vegetables, or as a finishing sauce for grilled meats. Its vegan-friendly nature makes it a versatile addition to your kitchen pantry, suitable for weeknight dinners or weekend gatherings.

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 2

Calories: 62.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Hot Chili Rum Marinade is a bold, zesty condiment that brings a sophisticated kick to any dish. The recipe centers on the fiery yet aromatic Bonnet chili pepper, balanced by the deep, molasses notes of dark rum and the bright acidity of fresh lime juice. Emulsified with cold-pressed peanut oil, it creates a silky, vibrant sauce that clings beautifully to proteins or vegetables. Fresh cilantro and minced garlic add an herbal, pungent depth that complements the heat. Perfect for marinating tofu, tempeh, or vegetables, or as a finishing sauce for grilled meats. Its vegan-friendly nature makes it a versatile addition to your kitchen pantry, suitable for weeknight dinners or weekend gatherings.

Ingredients

1 Scotch Bonnet chili pepper,
1/2 c Dark Rum
1/4 c Fresh Lime juice
1 tb Grated Lime zest
3/4 c Cold-pressed Peanut oil (Asian or domestic)
1/4 c Fresh Cilantro leaves, chopped
3 cloves Garlic, minced or pressed
Kosher salt and pepper, to taste

Directions

1
Remove seeds, stem, and veins from the Bonnet chili pepper.
2
Puree the prepared chili pepper, dark rum, and fresh lime juice in a blender or food processor until smooth.
3
With the motor running, slowly add the peanut oil a little at a time to create a stable emulsion.
4
Add the chopped cilantro, minced garlic, and grated lime zest.
5
Blend briefly to combine ingredients, then season with kosher salt and pepper to taste.

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

Storage: The marinade will keep in an airtight jar for about 1 week in the refrigerator.

Safety: When handling hot chili peppers like Bonnet chilies, wear gloves to avoid transferring capsaicin to your eyes or sensitive skin.

Substitutions: If Bonnet chilies are unavailable, you can substitute with Habanero or Scotch Bonnet peppers for similar heat and flavor profiles.

Keywords: hot chili, rum marinade, bonnet pepper, spicy sauce, vegan marinade, lime garlic, peanut oil, cilantro, grilling sauce, emulsion, chili paste, dark rum, fresh lime, garlic marinade, spicy condiment

Read it online: https://www.chefs-mate.com/recipe/hot-chili-rum-marinade/