Add the 3 scotch bonnet peppers seeded for less heat, or use habanero as substitute, 6 cloves garlic peeled, 1 small yellow onion roughly chopped, 4 stalks green onions roughly chopped, 2 tbsp fresh thyme leaves or 1 tsp dried thyme, 2 tbsp ground allspice, 1 tsp ground cinnamon, ½ tsp ground nutmeg, 1 tsp black pepper freshly ground, 1 ½ tsp salt, 2 tbsp soy sauce low-sodium preferred, 2 tbsp brown sugar packed, 3 tbsp lime juice freshly squeezed (about 2 limes), and 2 tbsp neutral oil such as vegetable or canola oil to a Blender. Blend until a smooth paste forms, scraping down the sides as needed. Taste and adjust seasoning — it should be bold, spicy, and fragrant.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.