Jerk...and I'm not talking about me.

I have decided that this is the first recipe that I am going to share. I have had quite a few number of requests for it. Which I guess is a good thing. A good way to keep the heat down(if you can't handle it you wuss) is to seed the Scotch Bonnet. This sauce goes great on shredded pork or on chicken breasts. It is a pretty versatile marinade whether you are making sandwiches or chicken with rice and beans served with a side of plantains. So with out more blabbing here is the Jerk.

1. 1 large bunch scallions, roughly chopped
2. 1 red bell pepper, stemmed, quartered and seeded
3. ¼ cup extra-virgin olive oil
4. ¼ cup lime juice
5. 6 cloves garlic
6. 2 tablespoons thyme
7. 1 tablespoon ground allspice
8. 1 tablespoon ginger
9. 1 tablespoon packed dark brown sugar
10. 1 scotch bonnet chile pepper, stemmed (optional to seed it)
11. 1 tablespoon salt

Combine all in a food processor; pulse to make a thick sauce. Refrigerate until needed.