Smoked Scotch Bonnet Chile Marinade Recipe
From rescue_ranger 14 years ago
- 10 minutes to make
- Serves 12
The roasting of the spices in a hot cast iron skillet gives a rich smoky flavor add in the tomatoes lime and peppers and the taste is unbelievable I recommend you make this prior to when you want to use it and let it age in your refrigerator a bit so the peppers have time to make there magic work
Ingredients
- 1 1/2 teaspoon cumin seeds shopping list
- 1 1/2 teaspoon peppercorns shopping list
- 9 ripe plum tomatoes shopping list
- 9 cloves garlic -- peeled shopping list
- 1 1/2 medium onion -- cut in half shopping list
- 1 1/2 cup fresh lime juice shopping list
- 9 tablespoons fresh orange juice shopping list
- 6 tablespoons red wine vinegar shopping list
- 3 whole scotch bonnet peppers with a ¼ cup of vinegar brine or 6 chipotle peppers and the juices of the can shopping list
- 3 teaspoons dried oregano shopping list
- 3 teaspoons coarse salt (kosher or sea) shopping list
How to make it
- 1) Heat a dry cast iron skillet over medium heat. Add the cumin and peppercorns and toast until fragrant, 2 minutes. Transfer the spices to a blender or spice mill and grind to fine powder. Leave the spices in the blender.
- 2) Place tomatoes, garlic, and onion in the skillet and cook until nicely browned on all sides, turning with tongs. This will take 4 to 6 minutes for the garlic, and 10 to 12 minutes for the tomatoes and onion. Transfer the vegetables to the blender with the spices.
- 3) Add the lime and orange juice, the vinegar, Scotch Bonnet chilies and ¼ cup of the vinegar brine, the oregano, and salt. Run the blender in bursts to reduce the ingredients to a thick puree.
- 4) Transfer to a jar, cover, and refrigerate. The marinade will keep for several weeks.
- Note: I pickle my own Habaneras, Scotch Bonnets and Jalapeño peppers, so if you can not find Scotch Bonnets just use Chipolata peppers and the sauce in the can
- This enough to marinate 9 to 12 lbs. of meat.
People Who Like This Dish 4
- doubled Upstate, NY
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The Rating
Reviewed by 1 people-
Wow wee my mouth is on fire just reading it and i like hot too lol i need liquids to help wash it down whatcha got ????? its a good one what time is dinner again????????
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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" It was excellent "