Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. This will keep "forever" in the refrigerator. Feel free to increase the garlic, and the hot peppers. I do. The recipe, double, and triples very well. Rub about 1/4 cup sauce into each chicken, halved, and get under the skin and in all the cavities. If it is pork, use a de-boned shoulder, score the fat, and rub the sauce in, using 1/2 cup, or more, per 6 lb shoulder. Use less for fish. Marinate, preferably overnight, and grill over a low fire, until done. Charcoal is ideal. The meat will be a smoky pink when done, and the skin nice and dark. Chop 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 posted it here some months ago. Chris is a restaurant owner, caterer, and chef from Jamaica and this is her Jerk Sauce recipe and method. It can be made in bulk, refrigerated, and used to marinate chicken (whole, half, or wings, pork (chops or deboned shoulder, or fresh picnic), or a firm-fleshed fish like grouper or dolphin. It is VERY popular Jamaican eating..... and introduces a pepper called a Scotch Bonnet; an extremely flavorful and aromatic, and HOT AS ALL HELL Jamaican pepper, that makes a jalapeno seem tame, by comparison. The SB, as I know it, seems to have "relatives" all over the Caribbean, Central and South America, and even into the West coast of the US. One of them is the Habanero. Posted to MM-Recipes Digest V4 #195 by "Griff" on Jul 28, 1997