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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Pete
Servings: about 4 fluid ounces
Use 1 recipe per 4 servings. Rub on to meat just before grilling.
1 teaspoon dried thyme
6 spring onions, chopped
¼ teaspoon cinnamon
2 Scotch bonnet chiles, or 3 jalapeños, deseeded and chopped
¼ teaspoon grated nutmeg
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons grated fresh ginger
1 tablespoon rum
1 tablespoon cider vinegar
4 garlic cloves, crushed
1 tablespoon sunflower oil
1 medium onion, chopped
1 teaspoon ground allspice
Place spring onions, chiles, ginger, garlic, onion, allspice, thyme, cinnamon, nutmeg, salt, pepper, rum, vinegar and oil in a food processor or blender, and pulse to a paste.