14 whole cloves
4 heaping teaspoons whole allspice berries
2 medium onions
4 scallions (white and green parts) roughly chopped
1 teaspoon fresh thyme leaves, lightly chopped
2 - 3 Scotch bonnet chiles (or 2 habaneros), cores, seeds and ribs removed.
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/2 - inch piece of fresh ginger, washed and sliced (don't peel)
2 tablespoons kosher salt
1 tablespoon freshly ground pepper
6 cloves garlic
Crush the whole cloves and the allspice in your mortar and pestle (we used the mortar to grind our pepper as well). Place the spices along with all the other ingredients in the bowl of your food processor. Blend for a couple of minutes until the mixture forms a slightly coarse paste.
This paste will store 2 -3 months in your refrigerator.
Scotch bonnet chiles
fresh ginger root
Posted: 2/11/2010 3:58:21 PM