5 ounces Scotch Bonnet chilis, or other hot chili, like serrano
2 tablespoons fresh rosemary
2 tablespoons fresh basil
2 tablespoons fresh thyme
2 tablespoons fresh parsley
2 tablespoons mustard seed
1/4 cup lime juice
2 tablespoons orange juice
2 teaspoons salt
2 tablespoons white vinegar
Puree the ingredients in a blender and use for marinade for about 2 pounds of meat.
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