Ingredients:

  • 1 large green bell pepper, roughly chopped (about 200g / 7 oz)
  • 1 large red bell pepper, roughly chopped (about 200g / 7 oz)
  • 1 medium onion, roughly chopped (about 150g / 5 oz)
  • 4 scallions (green onions), roughly chopped (about 50g / 1.75 oz)
  • 6 cloves garlic, peeled (about 30g / 1 oz)
  • 1 Scotch bonnet pepper, seeded (or 1 Habanero, seeded), roughly chopped (use gloves! - about 5g / 0.2 oz)
  • 1/2 cup fresh parsley, roughly chopped (about 30g / 1 oz)
  • 1/4 cup fresh cilantro, roughly chopped (about 15g / 0.5 oz)
  • 2 tablespoons fresh thyme leaves (about 10g / 0.35 oz)
  • 2 tablespoons fresh basil leaves (about 10g / 0.35 oz)
  • 2 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper

Instructions:

  1. Wash and roughly chop all the vegetables and herbs. Remove seeds from peppers to adjust the spice level.
  2. Place all the ingredients into a food processor or blender.
  3. Pulse and blend until you reach a smooth, but slightly chunky consistency. Avoid over-processing into a complete puree.
  4. Heat olive oil in a skillet over medium heat. Add the epis and sauté for 5 minutes, stirring occasionally. This step isn't necessary but will deepen the flavors.
  5. Taste the epis and adjust the seasoning as needed. Add more salt, pepper, lime juice, or hot pepper to your liking.
  6. Transfer the epis to an airtight container and store in the refrigerator for up to a week, or freeze in ice cube trays for longer storage.