This goes wonderfully on Jerk Pork Kabobs - recipe on site.

Makes about 1 cup

1/2 cup finely chopped onions

1/3 cup finely chopped scallions (4 to 6 scallions)

1/4 cup firmly packed fresh thyme leaves and tender stems

4 cloves garlic, finely chopped

2 tablespoons fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons hot pepper sauce (made from scotch bonnets or habanero chilies, if possible) or 1 to 3 scotch bonnet or habanero chilies, seeded and minced, depending on taste

1 tablespoon finely chopped fresh ginger

2 teaspoons ground coriander

2 teaspoons freshly ground black pepper

1 teaspoon ground allspice

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

 Combine all the ingredients in a small bowl and mix to form a coarse paste. Use immediately or transfer to a glass jar, cover and refrigerate for as long as 1 month.