Jamaican Jerk Rub


6 habañero or scotch bonnet peppers* 6
6 green onions, chopped 6
2 shallots, halved 2
1 small onion, halved 1
2 cloves garlic 2
1 tbsp fresh ginger, grated 15 mL
2 tsp fresh thyme, or 1 tsp dried 10 mL
2 tsp ground allspice 10 mL
3 tbsp vegetable oil 45 mL
3 tbsp soy sauce 45 mL
3 tbsp fresh lime juice 45 mL
2 tbsp packed brown sugar 30 mL
2 tbsp salt 30 mL
2 tsp ground black pepper 10 mL
1 cup water 250 mL

*These peppers are very hot indeed, handle with care ; surgical gloves are a good idea. Jalapeno peppers are an acceptable substitute.
Blend all ingredients to a paste. Store tightly covered in fridge for up to 2 weeks. Spread paste evenly over meat. Making small incisions in the meat will accelerate the process. Refrigerate meat for 12 hours.