Recipe - Jerk Paste

1 Onion, finely chopped
One half cup Scallion, finely chopped
2 teaspoon Ground thyme
1 teaspoon Salt
2 teaspoon Sugar
1 teaspoon Allspice
One half teaspoon Ground nutmeg
1 Hot pepper, finely ground
1 teaspoon Black pepper
3 tablespoon Soy sauce
1 tablespoon Cooking oil
1 tablespoon Vinegar

Mix together all the ingredients. A food processor fitted with a
steel blade is ideal for chopping and grinding. This will provide an
excellent marinade for chicken, beef, or pork. Store leftover
marinade in the refrigerator in a tightly closed jar for about 1
month.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini