2 Scotch bonnet or habanero chiles, stems and cut in half
8 green onions, coarsely chopped
3 shallots, coarsely chopped
8 garlic cloves, coarsely chopped
3 tablespoons dried thyme leaves, or 2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice
1 teaspoon sea salt
1. Combine all ingredients in a food processor and process mixture into a smooth paste.
Note: When working with habanero chiles, use a pair of rubber or plastic gloves, as oils in the pepper will burn.
Make Ahead Tip: Jerk Paste can be made a week ahead. Cover and refrigerate.