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MARINADE FOR CHICKEN AND PORK

5 oz Scotch Bonnet chilis (or other hot chili, like serrano)
2 tablespoons fresh rosemary
2 tablespoons fresh basil
2 tablespoons fresh thyme
2 tablespoons fresh parsley
2 tablespoons mustard seed
1/4 cup lime juice
2 tablespoons orange juice
2 tsp salt
2 tablespoons white vinegar

Puree the ingredients in a blender and use for marinade for about
2 lb. of meat:

I marinate the meat overnight if at all possible and grill it over
indirect heat.

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