Jamaican Jerk Rub #2

Rubs

10 whole scotch bonnets; (or habanero) chile peppers, seeded
2 tablespoons Dried rosemary
2 tablespoons Parsley; chopped
2 tablespoons Dried basil
2 tablespoons Dried thyme
2 tablespoons Mustard seed
3 whole scallions; chopped finely
1 teaspoon Salt
1 teaspoon Black pepper
2 limes; juice of
1/4 cup yellow mustard
2 tablespoons orange juice
2 tablespoons white vinegar

Combine all ingredients in a food processor or blender, and blend them into a paste, making sure that all the ingredients are fully integrated. The paste should be approximately the consistency of a thick tomato sauce. If it is too thick, thin it out with a little more white vinegar. Cover the paste and let it sit in the refrigerator for at least 2 hours for the flavors to blend together. Overnight is the ideal amount of time to give them to get acquainted.  Rub paste on meat and grill.