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4.3/5
(3 Votes)
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Ingredients
- 3 Scotch bonnet or habanero peppers, seeded and coarsely chopped
- 6 scallions, sliced
- 3 Tbsp lime juice
- 1 Tbsp dark brown sugar
- 1 Tbsp minced peeled fresh ginger
- 1 Tbsp reduced sodium soy sauce
- 1 Tbsp canola oil
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp ground allspice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Details
Servings 4
Preparation
Step 1
Comine all ingredients in a blender or food processor; pulse until it forms a coarse paste. Refrigerate up to a week.
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