Makes about 2 cups

You may make this paste ahead and use it when wanted to give chicken and pork that distinctive and traditional Jamaican flavor.  Although it is traditionally extremely hot, you may make it as mighty or mild as you wish.

2 large white onions, chopped

3 or 4 green onions, chopped

6 to 8 cloves of garlic, chopped fine

2 to 3 thin slices of fresh ginger root, chopped

Seeded and chopped Habañera or Scotch Bonnet chilies to taste *

1/4 cup chopped fresh cilantro

1 tablespoon ground Allspice

1 teaspoon Italian seasoning

1 teaspoon fresh ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 tablespoons paprika

1/2 cup sugar

1/2  cup cider vinegar

1 tablespoon molasses

2 tablespoons tomato paste

Put the first twelve ingredients in a food processor or blender and process to a paste.  Add the sugar, vinegar, molasses and tomato paste and continue to process until smooth.  This may be kept in a container in the refrigerator and used as needed.  Use it to rub into chicken or pork before grilling or broiling to make an approximation of Jamaican Jerk.  If the mixture becomes too thick as it sits, you may thin it by adding more vinegar or even some dark rum.

* Although traditionally Jerk is hotter than the hinges of hell, you may make it as hot or mild as you wish. Be careful. Habañeras, and Scotch Bonnet chilies are armed and dangerous.