Courtesy Chef Chris Schlesinger of East Coast Grill.
- 2 cups Scotch Bonnet peppers (no stem)
- ¼ cup dried rosemary
- ¼ cup dried thyme
- ¼ cup fresh chopped parsley
- ¼ cup fresh finely chopped scallions
- ¼ cup white wine vinegar
- ¼ cup mustard seed
- ¼ cup fresh orange juice
- 1 tablespoon curry powder
- 1 tablespoon kosher salt
- 1 tablespoon fresh cracked black pepper
- Combine all ingredients in a blender and blend until smooth.