1 bunch green onions (scallions)

1/3 cup cane or apple cider vinegar

1/3 cup vegetable oil

1 Tbs. allspice

1/2 tsp. nutmeg

1/2 tsp. ginger

about 1" of stick cinnamon, or 1/8 tsp. powdered

2 cloves to 1 whole head or more fresh garlic, as preferred

1 or 2 fresh habañero chile peppers

1Tbs. freshly ground black pepper

1 lime

1 tsp. brown sugar

Chop onions, chop or press garlic cloves. Juice lime. If fresh habañero is not available, a couple tablespoons or a little more of habañero-based hot sauce, or, at a stretch, at least three tablespoons of tabasco type hot sauce can be substituted. If using fresh chiles, seed all but one, to mitigate extremity of heat, then chop finely. Avoid contact, especially with eyes, until washing your hands well after handling hot peppers. Combine all ingredients and pour over meat to be marinated (usually chicken or pork ribs or small pork roast) in a bowl. Cover and refrigerate for at least 2 hours, preferably overnight. Use remaining marinade as basting liquid for meat during grilling.