Jerk Paste

3 Scotch Bonnets or Habanero peppers chopped, with seeds removed
10 scallions, chopped
zest of one or two limes
1/2 cup chopped onion
5 garlic cloves, chopped
3 bay leaves, crushed
1 3-inch ginger, peeled and chopped
1/3 cup fresh thyme
1/4 cup fresh parsley
1 Tablespoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt or to taste
1 tablespoon ground black pepper
3 tablespoons vegetable oil
1/4 cup lime juice

Add the ingredients to a food processor or blender and process.
You may thin the sauce with water to your liking.

I prefer this to be more of a paste then a liquid marinade.