Wash and prep vegetables. Peel the onion and garlic, roughly chop and seed the peppers. If you would not like your epis to be too hot, remove the seeds from the habanero and serrano peppers.
With a food processor, add the lime juice and olive oil. Then layer the onions and garlic and bell peppers. Blend if you have a smaller food processor.
Layer the habanero and serrano peppers. Lastly, add the parsely and thyme. Blend for 1-2 minutes, or until you get a consistent paste.
With a rubber spatula, add mixture to a glass mason jar. Keep in the fridge for 3-4 weeks.
