JERK PASTE

      Title: JERK PASTE
  Categories: Miamiherald, Seasonings, Ethnic, Jamaican
       Yield: 1 Cup
  
 MMMMM-----------------FORMATTED BY LISA CRAWFORD----------------------
            Onion; peeled
       1 bn Scallions; trimmed
       2 ts Chopped fresh thyme leaves
       2 ts Salt
       1 ts Ground allspice
     1/4 ts Ground nutmeg
     1/2 ts Ground cinnamon
       4    To 6 Scotch bonnet peppers
       1 ts Ground black pepper
  
   Process ingredients into a smooth paste in a food processor. You'll
   have about 1 cup, with will keep, tightly covered and refrigerated,
   for a month.
   
   Source: Jerk: Barbecue from Jamaica by Helen Willinsky Miami Herald,
   10/5/95
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