DIY "JERK" paste recipe

Versatile aromatic paste with deep flavours. The new ketchup?

Adjust to suit your 'heat quotient'. Add or subtract ~

3 teaspoons allspice ground
3 cloves garlic finely chopped
6 Habanero peppers - or Scotch Bonnets, finely chopped with seeds and stems removed **
2 medium onions finely chopped
¼ cup green onions i.e. fresh 'spring onions or fresh scallions, finely chopped
¼ teaspoon nutmeg fresh, grated
½ teaspoon cinnamon ground
3 teaspoons thyme leaves fresh, finely chopped (or 1 tablespoon thyme leaves, dried)
½ cup Olive oil
¼ cup Raw honey (or Maple Syrup) or substitute brown sugar
3 tablespoons Tamari
2 teaspoons Sea salt
2 teaspoons Black pepper freshly ground if possible

Add all ingredients to a blender or food processor (or similar) and pulse to make a paste.
Store the paste in a glass jar with a good lid, in the fridge.
This paste is easy to use; as a marinade or a BBQ sauce or a very tasty aromatic 'glaze' on fish, chicken, beef or pork.

** Less heat required?
Use fewer peppers for less heat. Note: gloves are a super idea. Ask me how I know (lol)