Wash and prepare the herbs and vegetables

• Wash the scallions, parsley and thyme thoroughly and drain in a colander.
• Peel the onion and garlic, then roughly chop the onion, scallions and bell peppers.
• Remove the stem from the scotch bonnet and seed it if you want less heat.

Blend everything together

• Add the scallions, onion, scotch bonnet, bell peppers, garlic, parsley and thyme to the blender.
• Pour in the oil, lime juice, Maggi and add the salt and Sazón.
• Blend until you get a smooth, pourable seasoning blend, scraping down the sides as needed.

Store the epis

• Pour the epis into a clean jar with a tight-fitting lid.
• Store in the refrigerator, where it keeps for up to six months.