* 6 Bay leaves
* 2 tablespoons freshly ground Cinnamon
* 2 tablespoons ground allspice
* 2 level teaspoons of clove buds
* 8 habanero chillies or Scotch bonnet chillies or of course any other types of Chillies of your choice
* * I could not get Habaneros so I used 16 medium sized (5 cm) red chillies, the anonymous types that most supermarkets sell.
* 2 tablespoons freshly grated Nutmeg, (roughly 1 large nutmeg before grating)
* 8 Cloves of Garlic, peeled
* 1 tablespoon Sea salt
* 1 tablespoon freshly ground Black pepper
* 1 tablespoon freshly ground juniper berries
* 3 tablespoons freshly picked Thyme leaves
* 200 ml dark rum
* 200 ml Malt vinegar
* 2 Red onions, peeled and quartered. White onions are fine too.

===Method===
* Add everything but the rum, Vinegar and Onions to a food processor with a metal blade and blitz to a paste
* Add the Onions, rum and Vinegar and blitz until they are totally combined
* Store in sterilised bottles

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