| 2 1/2 | | Scotch bonnet chilies; stemmed |
| 1 | md | Onion; coarsely chopped |
| 4 | | Shallots; coarsely chopped (about _1/4cup) (up to 5) |
| 2 | bn | Chives or scallions; trimmed to remove the roots and coarsely chopped |
| 1 | c | Coarsely chopped fresh flat-leaf parsley |
| 4 | | Garlic cloves; coarsely chopped |
| 1 | tb | Finely chopped fresh ginger |
| 3 | tb | Salt or to taste |
| 2 | ts | Chopped fresh thyme (or dried) |
| 2 | ts | Ground allspice |
| 1 | ts | Freshly ground black pepper |
| 1/2 | ts | Freshly grated nutmeg |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Ground cloves |
| 1/4 | c | Fresh lime juice or distilled white vinegar |
| 3 | tb | Soy sauce |
| 2 | tb | Vegetable oil |
| 1 | tb | Brown sugar |
| 2 | tb | Water or as needed |
