Jamaican Jerk Seasoning Paste
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2 ounces whole allspice
1/4 tsp ground nutmeg
1 tsp ground cinnamon
12 scallions (one bunch), cleaned and chopped
1 Scotch Bonnet (Habenero) pepper, stemmed (or 3 if seeded)
1/3 cup lemon juice
2 T olive oil
1 tsp ground black pepper
1 tsp salt (optional)
1 T rum, or to taste (optional)

Crush the allspice in a blender or spice grinder. Leave it fairly course.
Combine all the remaining ingredients in a blender or food processor, and
process until well blended. Pour it in a jar and refrigerate until you are
ready to use it. This makes about a cup and it's pretty thick.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Aug. 2001