Jamaican Jerk Rub #2

Yield:	1 Servings
Categories:

10		Whole scotch bonnet (or habanero) chile peppers; seeded *note
2	tb	Dried rosemary
2	tb	Parsley; chopped
2	tb	Dried basil
2	tb	Dried thyme
2	tb	Mustard seed
3		Whole scallions; chopped fine
1	ts	Salt
1	ts	Black pepper
2		Limes; juice of
1/4	c	Cheap yellow mustard
2	tb	Orange juice
2	tb	White vinegar