1 c onion, coarsely chopped
1 c green bell pepper, coarsely chopped
1 c red bell pepper, coarsely chopped
1 c yellow bell pepper, coarsely chopped
1 shallot, coarsely chopped
2 Tbsp minced garlic
1 cup parsley
1/2 cup olive
½ c basil leaves
Purée onion, bell peppers, scallions, garlic, parsley, oil, and basil in a food processor until desired texture.
Epis can be refrigerated 5 days or frozen up to 1 month.
Notes and Instructions
Recipe and photo credit: Georgia Reader