Ingredients:
White or Yellow onion (a portion about 1/2 the size of a 275ml can of
beer)
Scallions aka green onions or spring onions. (a bunch making up about 3/4 the volume of a can of beer)
For the Appalachian version substitute
ramps in equal quantity for the
scallions.
2 teaspoons of fresh THYME or 1 teaspoon of dry thyme
2 teaspoons of salt
2 teaspoons of ground pimento (allspice) This may be ground a bit more
coarsely than preground, store bought allspice if you have whole berries to
grind yourself.
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
4-6 habaneros (scotch bonnet peppers) (There are several varieties
and I prefer the more red colored but yellow is fine too. I like
mine on the hot side)
1 teaspoon ground black pepper
1 teaspoon ginger (or a chunk of fresh ginger of equal volume)
1 teaspoon garlic (ground dry or a fresh cloves of equal volume)
DASH TO TASTE of molasses (I use perhaps a tablespoon worth as I prefer
a savory jerk to a sweet one)
DASH TO TASTE of Rice Vinegar or Rice Wine Vinegar. If these
are not handy use even less common white vinegar.
DASH TO TASTE of Strong Rum
Just toss everything together into a food processor or blender and spin it until it forms a nice pasty rub. Don't overprocess it. It should still show identifyable bits of the individual ingredients. Absent a food processor of any type a good old cutting board and a big knife can be taken up to chop up the vegetation then the rest can be mixed in.