Jerk Seasoning #2

      4    Green onions                        1 ts Dried thyme
      1    Garlic clove                      1/2 ts Ground nutmeg
      1    Hot pepper, such as jalapeno      1/2 ts Cayenne (or to taste)
           -or Scotch bonnet, seeded           2 tb Fresh lime juice
      1 tb Ground allspice

  Combine all ingredients in blender; pulse to puree mixture. Store in
  covered glass container in refrigerator.  Make 1/3 cup.

  To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let
  stand at least 1 hour before cooking.  Flavor is enhanced if marinated
  overnight.