Ingredients
- 3 tsp ground Jamaican allspice
- 6-8 each Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, finely chopped
- 2 each onions, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup finely chopped scallions
- 3 tsp fresh thyme leaves
- 2 tsp salt
- 2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 cup vegetable oil
- 1/4 cup brown sugar
- 3 tbsp soy sauce
Servings: cups
Instructions
- In a food processor or blender, process all the ingredients together to make a paste. Store the paste in a glass jar in the refrigerator.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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