This recipe is from an Anonymous Griller.

Marinade...
2 ½ Scotch bonnet peppers, coarsely chopped
1 medium onion, coarsely chopped
2 bunches chives or scallions, coarsely chopped
1 cup freshly chopped flat-lear parsley
4 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh ginger
3 tablespoons salt, or to taste
2 tablespoons chopped fresh thyme
2 tablespoons ground allspice
½ teaspoon freshly grated nutmeg
1 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground cinnamon
1/8 teaspoon freshly ground cloves
1/4 cup fresh lime juice or distilled white vinegar
3 tablespoons dark soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 tablespoons water, or as neededd

Combine the peppers, onion, chive or scallions, parsley, and garlic in a food processor and puree to a coarse paste. Work in the ginger, salt, thyme, allspice, nutmeg, black pepper, cinnamon, cloves, lime juice, soy sauce, vegetable oil, and brown sugar. Add more soy sauce and salt, as needed, to taste. Add water to reach a thick but pourable consistency.

Yield: About 3 cups of sauce
Heat Scale: Hot