Rinse cilantro, parsley, and scallions under cold water and pat dry completely.

Roughly chop cilantro and parsley into 1-inch pieces, cut scallions into 1-inch segments, quarter the shallot, and smash garlic cloves.

Cut habanero or Scotch bonnet peppers in half lengthwise and remove seeds and membranes.

Place cilantro, parsley, and scallions into the food processor and pulse 3 to 4 times to break them down slightly.

Add garlic, shallot, and peppers to the food processor and pulse 4 to 6 times until evenly chopped but still chunky.

Add lime juice, salt, and black pepper, then pulse 2 to 3 times to combine the seasonings.

With the processor running, slowly drizzle in vegetable oil until the mixture forms a paste-like consistency.

Taste and adjust seasoning, adding more salt, lime juice, or pepper as desired.

Transfer epis to a glass jar, cover with a thin layer of oil, and store in the refrigerator for up to 3 weeks.