Add green bell pepper, red bell pepper, parsley, onions, thyme, scallions, garlic cloves, cloves, veg bouillon cube, and scotch bonnet pepper to a food processor fitted with an S blade.
Proceed to break down the vegetables into smaller pieces.
Slowly pour in olive oil followed by vinegar.
Continue to pulse until the mixture is mostly smooth.
Add salt, pepper powder, and cayenne pepper powder, and pulse until combined.
Pour epis into an airtight container and refrigerate for 5-7 days or freeze for up to 3 months.