
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
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