Cookbook:Firecracker Marinade

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

• 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

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