Mild Jerk Paste

Caribbean flavor without the heat. I like to smear this on skinned, deboned chicken thigh to marinate through the day and then grill and serve with the extra paste as a sauce/garnish.

• 6 green onions, chopped
• 1 habañero pepper, seeded and chopped
• 4 tbsp fire-roasted red pepper, chopped
• 2 tbsp sun-dried tomato (in oil), chopped
• 1 tsp garlic powder
• 1/2 tsp dried basil, ground
• 1/2 tsp dried thyme, ground
• 2 tsp allspice berries, ground
• 1 tsp mustard seed, ground
• 1/4 tsp black pepper, ground
• 2 tbsp brown sugar
• 1 tsp salt
• 2 tbsp champagne vinegar
• 2 tbsp molasses