Ingredients:

6 scallions

10-14 sprigs thyme

2 scotch bonnet peppers

2 tablespoon brown sugar

1 tablespoon Pimento (allspice) powder

1 teaspoon ground cinnamon

1 lime

1 lemon

4-5 thick slices of ginger

8 cloves garlic

1 1/2 tablespoon olive oil

1 tablespoon honey

2 tablespoon rice vinegar

2 tablespoon dark soy sauce

1/4 cup orange juice

2 medium onions

Method:

Blend all ingredients into a paste. Keep refrigerated, and use to season jerk chicken, jerk pork, or any other jerk meat.