Credit: Chef Dylan Benoit
Ingredients
- ½ white onion – diced
- 2 garlic cloves – smashed
- 1 tablespoon whole allspice
- ½ teaspoon whole cloves
- 1/3 cup scotch bonnet sauce
- 1 cup soy sauce
- 1 tablespoon fresh ginger – diced
- 4 tablespoons of fresh thyme
- 1.5 bunches of scallion – chopped
- (Optional) ½ fresh habanero pepper – chopped
- Protein of choice defrosted/de-shelled as needed
Directions
- Place all ingredients in a blender and puree until smooth
- Place puree in a pot over medium heat and simmer 10 minutes until sauce has thickened and darkened
- Remove from heat and set aside until cool
- Once cool, use a rub on choice of protein (fish, shrimp, chicken, pork, beef, etc.)