Ingredients:

3 Scotch bonnet or habanero peppers, seeded and coarsely chopped
6 scallions, sliced
3 tablespoons lime juice
1 tablespoon dark brown sugar
1 tablespoon minced peeled fresh ginger
1 tablespoon reduced-sodium soy sauce
1 tablespoon canola oil
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Directions:

Combine all ingredients in blender or mini food processor; pulse until it forms a coarse paste. Use or refrigerate in covered container up to 1 week.