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Spices/Sauces/Rubs | |
| 1/4 to 1/3 cup ground allspice 1/4 to 1/3 cup packed brown sugar 6-8 garlic cloves 4-6 Scotch bonnet peppers 1 tablespoon ground thyme or 2 tablespoons thyme leaves 1-2 bunches scallions (green onions) 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon ground black pepper 2 to 3 tablespoon soy sauce to moisten | |
| Put contents in a food processor or blender and liquefy Pour sauce in a Jar and keep refrigerated. The sauce will keep for months if kept refrigerated | |
| Marinade chicken a minimum of 4 hours to overnight, fish should be marinaded 1-2 hours | |
Unrated | |
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