Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           pimento berries (allspice)
   2      tablespoons   chopped ginger (Jamaican preferred)
   3                    scotch bonnet chilies -- seeded
   1      teaspoon      cinnamon, ground
  10                    green onions -- chopped
   1      tablespoon    ground black pepper
     1/2  cup           chopped onion
     1/4  cup           vegetable oil
   3      tablespoons   garlic -- chopped
     1/4  cup           lime juice
   4                    bay leaves -- crushed

Preparation:

Roast the pimento berries in a dry skillet until they are fragrant, about 2 minutes. Remove and crush them to a powder in a mortar or spice mill. Place all the ingredients in a blender or food processor and puree to make a sauce. Store in the refrigerator; it will keep for a month or more. Source: "Heat Wave! The Best of Chile Pepper Magazine", by Dave DeWitt and Nancy Gerlach, 1995. The Crossing Press.