Step 1

In a medium saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the green onions, garlic, jalapeños and onions, and sauté until softened, 10 to 12 minutes.

Step 2

Add the tamari, thyme, allspice, nutmeg and cinnamon. Stir to coat, then reduce the heat to a low simmer and cook, covered, for 5 minutes.

Step 3

Remove the cover and raise the heat to medium high. Deglaze the pan with the pomegranate juice, scraping up any bits on the bottom of the pan. Add the remaining ingredients and bring to a low simmer. Cook until the sugar has dissolved, 5 minutes.

Step 4

Remove from the heat and let cool completely. Using an immersion blender or regular blender, purée until smooth. Use immediately, or store in an airtight container in the refrigerator for up to 1 month or properly can the sauce for up to 1 year.