| Ingredients:
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|
10 Scotch Bonnet peppers
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|
2 T Natural Pak Rosemary
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2 T Fresh Parsley, chopped
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2 T Natural Pak Basil
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2 T Natural Pak Thyme
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2 T Natural Pak Mustard Seed
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3 Scallions, chopped
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1 tsp. Salt
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1 tsp. Natural Pak Ground Black Pepper
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2 Limes, juiced
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¼ C Salad Mustard
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2 T Orange Juice
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2 T Haserot White Vinegar
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|
Instructions:
|
|
|
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Combine all ingredients in a food processor and blend
them into a paste about the consistency of tomato sauce.
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If mix is too thick, thin with more vinegar. |