Not exact matches
1/4 cup whole Jamaican
pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet
chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
I substituted a blend of sharp white cheddar and deliciously smoky gouda for traditional cheddar, and used roasted hatch
chiles instead of
pimentos because «tis the season for hatch
chiles.
If you can't find them at your farmer's market, use any
chile pepper with a similar heat level, like poblanos or
pimentos de Padron.
I also couldn't find calabrian
chiles in my area so I used
pimento peppers and added a sprinkle of red pepper flakes to adjust the heat.