Ingredients for the Herb Blend:
2 Stalks Escallion
1/2 Small Bell Pepper (Green)
Scotch Bonnet Pepper to Your Liking
Pimento Seeds
1/2 Small Jalapeno Pepper (Red or Yellow)
1 Stalk Celery
4 Sprigs Thyme or Rosemary
2 Sprigs Parsley
1/8 Cup of White vinegar
1/8 Cup of Water