Cookbook:Firecracker Marinade

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

Ingredients

 * 2 habanero chiles, stemmed
 * 1 ½ tsp salt
 * 1 ½ tsp freshly-ground black pepper
 * Juice of 2 lemons
 * Zest of 1 lemon, finely grated
 * 2 tbsp minced garlic
 * ½ cup white wine
 * ¼ cup unsalted butter, melted
 * ¼ cup extra-virgin olive oil

Procedure

 * 1) Run everything in a blender until smooth.
 * 2) Keep refrigerated for up to 1 ½ weeks.
 * 3) Shake well before using.