Firecracker Marinade
This habanero marinade gets its heat from two whole chiles and its brightness from both the juice and the zest of lemons. White wine and garlic give it depth, while melted butter and olive oil carry the flavors and help the mixture cling to whatever you brush it on. It takes one blender and a few minutes to make. Keep milk or yogurt close, since the heat is real.
Instructions
Put the stemmed habaneros, salt, black pepper, lemon juice, lemon zest, garlic, white wine, melted butter and olive oil into a blender.
Blend until the mixture is completely smooth, with no visible pieces of chile or garlic.
Pour the marinade into a clean container with a lid and store it in the refrigerator. It keeps for up to 1 ½ weeks.
The butter and oil will separate as it sits, so shake the container well before each use.
Make it personal.
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