Christine's jamaican jerk sauce

1. Put everything in a food processor and blend until smooth.
2. You may use allspice berries, if available, but use enough to give the equivalent of ½ cup ground.
3. This will keep "forever" in the refrigerator.
4. Feel free to increase the garlic, and the hot peppers.
5. I do. The recipe, double, and triples very well.
6. Rub about ¼ cup sauce into each chicken, halved, and get under the skin and in all the cavities.
7. It is pork, use a de-boned shoulder, score the fat, and rub the sauce in, using ½ cup, or more, per 6 lb shoulder.
8. Use less for fish.
9. Marinatei, preferably overnight, and grill over a low fire, until done.
10. Charcoal is ideal.
11. The meat will be a smoky pink when done, and the skin nice and dark.
12. Chopi the meat into pieces, and serve traditionally with a hard-dough bread, and lots of red stripe beer! this is the recipe for a jamaican jerk sauce exactly as christine morin.