Jerk Seasoning

4 Green onions

1 Garlic clove

1 Hot pepper, such as jalapeno

-or Scotch bonnet, seeded 1 tb Ground allspice

1 ts Dried thyme

1/2 ts Ground nutmeg

1/2 ts Cayenne (or to taste)

2 tb Fresh lime juice

Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make 1/3 cup. To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight. From: Larry Bibich