Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          garlic -- 10-12 cloves
   1                    onion -- coarsely chopped
   3                    chive bunches -- chopped
   1                    bell pepper -- chopped
     1/2                red bell pepper -- chopped
   1                    celery stalk
   1                    habanero peppers -- more to taste,
                        -- seeded
   1      bunch         parsley -- chopped
                        - 1 tablespoon dried
   1      bunch         thyme -- chopped
                        - 1 tablespoon dried
   1      bunch         marjoram -- chopped
   1      tablespoon    dried
     1/2  cup           lime juice

Preparation:

Coarsely puree the garlic, onion, bell peppers, celery, chili peppers, chives, herbs and lime juice in a food processor or blender. Correct the seasoning with salt and pepper to taste. Add lime juice. This can be rubbed under the skin of a whole chicken, left to rest in the perforator for 12-24 hours then roasted. It can also be used to marinate pork, fish or shrimp.