You rub the paste into the uncooked meat to add flavor. This is a medium-hot paste; it can be made hotter with the addition of more hot peppers or hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them. Scotch bonnet or habanero peppers are preferred, but you can substitute the milder, more readily available jalapeno or serrano peppers.

1		Onion, finely chopped
1/2	C	Scallions, finely chopped
2	tsp	Fresh thyme leaves
2	tsp	Salt
1	tsp	Jamaican pimento (allspice)
1/4	tsp	Ground nutmeg
1/2	tsp	Ground cinnamon
4-6		Hot peppers, finely ground
1	tsp	Fresh ground black pepper

• Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this.
• Store leftovers in the refrigerator in a tightly closed jar for about a month.