Here's my standard jerk marinade if it helps... Just adjust the peppers to your liking. I usually use Habeneros as Scotch bonnets aren't that common up here..
- 2 cups coarsely chopped green onions
- 1/2 cup coarsely chopped onion
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 teaspoons kosher salt
- 2 teaspoons fresh thyme
- 2 teaspoons brown sugar
- 2 teaspoons chopped peeled fresh ginger
- 1 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cinnamon
- 2 garlic cloves, minced
- 6 Scotch bonnet or habanero peppers, seeded and chopped
Throw it all in a food processor and turn it into a past/liquidish type texture