1 1/2 teaspoons freshly ground black pepper 3/4 teaspoon grated nutmeg 1 1/2 teaspoons ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 tablespoons salt 1/4 cup muscovado or dark brown sugar 6 to 9 Scotch bonnet or habanero peppers, stemmed and chopped 4 teaspoons minced garlic 1 tablespoon minced ginger 2 bunches scallions, chopped (green and white parts) Zest and juice of 4 limes 1/4 cup distilled white vinegar 1/4 cup dark rum 1/4 cup oil 1/2 to 1 cup water

Step 1 In the bowl of a food processor, combine the pepper, nutmeg, allspice, cinnamon, cloves, salt, sugar, peppers, garlic, ginger, scallions, lime zest and juice, vinegar, rum and oil. Pulse a few times to form a coarse paste.

Step 2 Transfer the mixture to a medium, heavy-bottomed saucepan and simmer for 3 to 5 minutes, stirring frequently, to marry the flavors.

Step 3Remove from heat. Place the mixture back in a food processor or blender and blend to form a smooth sauce, thinning as desired with one-half to 1 cup water. Strain if desired. To store, refrigerate the sauce in a covered glass bottle or jar.

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