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2 oz. Jamaican pimento (allspice), crushed
1/4 tsp. freshly grated nutmeg
1 tsp. ground cinnamon
12 scallions cleaned and chopped
12 jalapeno peppers halved with seeds
1/3 cup red wine vinegar
2 Tbsp. vegetable oil
1 Tbsp. salt
1 tsp. fresh ground black pepper
2 Tbsp. soy sauce
Hot pepper sauce (optional)
Combine all ingredients in a blender or food processor, adding hot
pepper sauce to taste.
Process to liquefy for 1 minute.
Pour into a jar and refrigerate till ready to use.
Recipe yields about 1 cup.