Refresh Wet Rub

I don't exactly love sushi, but once in a great while, I get a craving for the Refresh Roll at Sushi on Fire in Huntington Beach. I think it's an off-menu, special item or something, but basically, it has this sauce on top of a roll that is lip-licking delicious. They could put this sauce on anything, and I would like it. It's kind of a ponzu with cilantro and jalapenos. I think, anyway. I have yet to try and re-create it, but I made a wet rub for salmon and beef last night that was "refreshing", and we starting calling it Refresh. It's kind of a Caribbean inspired wet rub, used to marinate beef, chicken, fish, pork, etc. before grilling, and then can be used as sauce when serving as well. It's very clean and crisp and well, refreshing :)

Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 4- but only because of marinating times

Refresh Wet Rub
1/2 green bell pepper, chopped
1/2 small red onion, chopped
1 celery rib, chopped
3 cloves garlic, chopped
1/4 red bell pepper (or orange or yellow), chopped
1 bunch of fresh chives (white and green parts, chopped
1/2 bunch (or 2 handfuls) of fresh cilantro, chopped
2 Tbl dried parsley (or 1/2 cup fresh parsley)
2 tsp dried oregano
1.5 tsp kosher or sea salt
1/2 tsp black pepper
1/4 tsp ground all spice
1 hot drop or 1 jalapeno, seeded and chopped
1/6 cup vegetable oil 
1/6 cup fresh lime juice (or half lime juice, half OJ)
1 Tbl soy sauce or ponzu sauce

Combine all vegetables and herbs in food processor and puree until a coarse paste forms. Add oil, juice, and soy (or ponzu), and puree until smooth. Transfer immediately to bowl with cover. Will keep (covered in refrigerator) for several days, but freshest when used immediately.

Make deep, small slashes in whatever you are rubbing this on (salmon, steaks, chicken, pork, etc.). Using spatula, spread mixture on protein, to create even coat. Marinate in covered dish or plastic bag in refrigerator (small pieces such as fish fillets or chicken breasts 2 hours, thicker cuts like pork chops or steaks 3 hours, etc.). Keep extra mixture in separate bowl to use as condiment when serving.

Preheat grill, take meat out of bag/dish, discard excess mixture, and grill as you normally would. Serve with additional separate mixture if desired.