Ingredients

  • 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

Instructions

  • Combine all ingredients in a blender and blend until smooth.