Jerk Paste

Very Easy
Enough for roughly 2 lbs. of boneless chicken, shrimp or fish, or one whole cut-up chicken
1/3 cup diced yellow onion
1 bunch green onions, roughly chopped
2 cloves garlic
1 habanero pepper, seeded
2 tbsp. apple cider vinegar
1 tbsp. light brown sugar
1 tsp. dried thyme
1 tsp. coarsely ground black pepper
3/4 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. kosher salt

Combine all ingredients in a food processor; pulse until very finely chopped.

To Use: Toss marinade with chicken, shrimp or fish in a large bowl; cover with plastic wrap and refrigerate 3-24 hrs. Remove chicken or fish from marinade/paste and discard remaining paste. Grill chicken or fish as usual.