Epis is a staple in Caribbean cuisine, each country has a slightly different twist to theirs. Epis is the base of every Haitian dish, a traditional epis includes just a few ingredients which you may already have at home and easy to find at the grocery store. Traditionally, the vegetables are pounded in a mortar and pestle until it forms a paste, to save time or if you don't have those tools blenders or food processors does the job well. If you are using a mortar and pestle, you have to omit the oil and vinegar but if you are using a blender or food processor you need it to blend the vegetables. Be sure to store it in a glass jar and keep it in the fridge. Since i am always cooking epis does not last long in my household so, i make a new batch every two to three weeks. This recipe can be stored for up to three months, pat drying the vegetables after rinsing them will make it last longer. If there is water in the recipe, it is more likely to grow bacteria and last a shorter time. The vinegar is not just to help it blend easily, it also serve as preservatives.