Ingredients

• 1 small onion, coarsely chopped
• 1/2 green bell pepper, coarsely chopped
• 1/2 red bell pepper, coarsely chopped
• 1/2 yellow bell pepper, coarsely chopped
• 6 scallions, coarsely chopped
• 6 garlic cloves, coarsely chopped
• 1 cup coarsely chopped parsley leaves with tender stems
• 1/2 cup olive or canola oil
• 6 basil leaves

Instructions

1. Purée onion, bell peppers, scallions, garlic, parsley, oil, and basil in a food processor or blender until smooth.
2. Epis can be made 5 days ahead; cover and chill, or freeze up to 1 month.