Ingredients:

2 limes, juice only
2 tablespoon of dried basil
2 tablespoon of dried thyme
3 scallions, finely chopped
2 tablespoon of orange juice
2 tablespoon of white vinegar
2 tablespoon of mustard seeds
2 tablespoon of dried rosemary
2 tablespoon of chopped parsley
1/4 cup of cheap yellow mustard
1 teaspoon each salt and black pepper
1/4 cup inner beauty or other caribbean
-hot sauce or 10 pureed Habaneros or 15
-chile peppers, pureed

Directions:

First in food processor or a blender combine
all ingredients, blend them in a paste making
sure all the ingredients are fully integrated.

Note: The paste should be the consistency of a
thick tomato sauce. If it’s too thick, thin it
out with a little more white vinegar.

Next cover the paste and let it sit into the
frige for at least 2 hours for the flavors to
blend together.

Overnight is the right amount of time to give
the paste time to really blend together for a
fuller and tasty flavor.

Note: If you want to avoid making fresh batch
everytime you make this dish, you can multiply
the amount of paste easily. Finally, rub paste
on the meat and grill.

Yield: 1 batch