North Coast Jerk Marinade

1/4 cup whole Jamaican pimento berries OR 1/8 cup ground allspice

3 Scotch Bonnets or habs, stems & seeds removed, chopped

10 scallions, chopped

1/2 cup chopped onion

4 garlic cloves, chopped

4 bay leaves, crushed

1 3-inch ginger, peeled and chopped

1/3 cup fresh thyme

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon salt or to taste

1 tablespoon ground black pepper

1/4 cup vegetable oil

1/4 cup lime juice

water

Roast pimento berries in dry skillet until aromatic, about 2 minutes. Remove and crush to a powder in a mortar or spice mill. Add pimento powder and all remaining ingredients to a food processor and blend with enough water to make a paste or sauce. Store in 'fridge; keeps a month or more.