Jamaican Jerk Marinade
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1/4 cup whole allspice*
3 habaqero chiles**, seeded and chopped
10 green onions, chopped
1/2 cup chopped onion
4 cloves garlic, chopped
4 bay leaves, crushed
1 3-inch piece ginger, peeled and chopped
1/3 cup fresh thyme
1 teas freshly-ground nutmeg
1 teas freshly-ground cinnamon
1 teas salt (to taste)
1 tbls freshly-ground black pepper
1/4 cup olive oil
1/4 cup lime juice.

Roast the allspice in a dry skillet until they are aromatic, about 2
minutes. Remove and crush them to a powder in a mortar or spice mill.
Add the powder and the remaining ingredients to a food processor and blend
to make a paste or sauce. Remove and store in a jar in the refrigerator; it
will keep for a month or more.

* In Jamaica, allspice is called pimento. So, if you see pimento in a
Caribbean recipe, don't reach for the sweet red peppers.

**10 on the heat scale of 1-10.

From: Paul Royko, Toronto, Canada