Jamaican Jerk Rub

Ingredients:

10 Scotch Bonnet peppers

2 T Natural Pak Rosemary

2 T Fresh Parsley, chopped

2 T Natural Pak Basil

2 T Natural Pak Thyme

2 T Natural Pak Mustard Seed

3 Scallions, chopped

1 tsp. Salt

1 tsp. Natural Pak Ground Black Pepper

2 Limes, juiced

¼ C Salad Mustard

2 T Orange Juice

2 T Haserot White Vinegar

Directions:

Combine all ingredients in a food processor and blend them into a paste about the consistency of tomato sauce.

If mix is too thick, thin with more vinegar.