Cookbook:Firecracker Marinade

Cookbook | Ingredients | Recipes

Be warned: If you're not up to the heat, keep some dairy around. It'll help cool down the burn.

IngredientsEdit

  • 2 habanero chiles, stemmed
  • 1 1/2 tsp salt
  • 1 1/2 tsp freshly ground black pepper
  • Juice of two lemons
  • Zest of one lemon, finely grated
  • 2 tbs minced garlic
  • 1/2 cup white wine
  • 1/4 cup unsalted butter, melted
  • 1/4 cup extra-virgin olive oil

ProcedureEdit

  1. Run everything in a blender until smooth. Keep refrigerated for up to 1 1/2 weeks, and shake well before using.