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Jerk marinade

2 scotch bonnet or habanero chiles, stemmed
4 scallions, trimmed
1" ginger root, peeled
3 cloves garlic, peeled
1 T fresh thyme, stemmed
1 T ground allspice
1 T dark brown sugar
1/2 T soy sauce
1 lime, juiced
2 T vegetable oil
1 t black pepper
1/2 T kosher salt

Combine in blender, process into a paste, apply to your meat for a marinade.