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["Put all ingredients except the scallions and thyme in a blender (or possibly food processor) and puree.", "Then add in the remaining ingredients and run the blender till the ingredients are well mixed, but not pureed.", "Makes a little more than 1 c. (sufficient for about 2 pounds of meat).", "Recipe scales well.", "Sauce can be kept refrigerated for a month, or possibly frzn for a", """long time"".", "NOTE: Pickled Habaneros will do just fine if you cannot find fresh; but I've found which they are not as warm as fresh ones (like maybe half as warm).", "You could also substitute Habanero-based sauce.", "But only use sauce which has a low amount of other spices (unless it's allspice).", "One of my latest variations uses about 3 Tbs of Alan's Special Mild Habanero sauce for flavor; and sufficient Habaneros or possibly Scotch Bonnet sauce to bring the heat up to the right point.", "Jamaican jerk is usually made with Scotch Bonnet chiles, that are closely related to the Habanero (they are both of the species Capsicum Chinense), but harder to find (for me anyway).", "I'm not sure of the taste differences.", "+ To judge the heat, taste when it's all mixed together and add in more if you want it hotter.", "It's hard to tell how warm the final product will be the first time you make this, but you will get used to judging the heat eventually.", "For me, the right level is achieved when 1/8 tsp of the jerk sauce is sufficient to make me want water (but I'm used to capsaicin)."]
