Jerk Seasoning (Sauce Or Marinade)

Marinades

1 1/4 pounds white onions; peeled and quartered
1/2 pound fresh Jamaican chilies; seeded and chopped (Scotch Bonnets or  habaneros)
4 ounces ginger; peeled, chopped
1/4 cup allspice; ground
1/4 cup thyme; ground
1 cup white wine vinegar
1 cup dark soy sauce

Pulverize the onions, chilies and ginger in food processor. Transfer the mixture to large stainless steel bowl and stir in the rest of the ingredients. Stir well. Allow this to sit in a large glass container for several days, stirring occasionally. This will keep for about a week. Marinate chicken, beef or pork (in Jamaica fish or goat) in this mixture overnight.