Blues BBQ, Inc.

This is a tried and true recipe that really kicks up chicken and pork.

1/2 c. chopped scallions
4 tsp. allspice
1 tsp. cinnamon
4 Scotch Bonnets (for variation try Jalapeno or habanero peppers)
1 chopped onion
5 garlic cloves
1 1/2 tbsp. lime juice
1/2 c. red wine vinegar
1/2 c. olive oil
1 tsp. nutmeg

Combine all ingredients in blender or food processor and blend at high speed for 5 minutes. Store in the refrigerator in a plastic or non-reactive container.

Enjoy!