Haitian Epis: My Secret Ingredient Flavor Bomb! - Chef YoYo

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