The Haitian Epis features a blend of natural spices and vegetables that form the base for most Haitian foods. It is traditionally made with the mortar and pestle but can also be blended in a food processor. Prepare in large amounts, store in refrigerator and use it to season meats, seafood and more.
Here are the main ingredients found in most Haitian Epis recipes. Obviously there could be slight variations from the ingredients listed below –
- Onions
- Scallions
- Parsley
- Garlic
- Yellow and/or Red Pepper
- Scotch Bonnet Pepper
- Fresh Thyme
Calories:
Ingredients
- 2 large onions, cut in half
- 5-6 green onions (scallions)
- 10 sprigs parsley
- 6-8 cloves of garlic
- 1 yellow pepper
- 1 red pepper
- ½ tbsp kosher salt
- 1 scotch bonnet pepper
- ½ bundle fresh thyme
- ¼ cup extra virgin olive oil
Instructions
- Purée onion, bell peppers, scallions, garlic, parsley, oil, and scotch bonnet pepper (remove the seeds for less heat) and salt, in a food processor or blender until smooth. Put in glass jar or air tight container. Make 2-3 cups
Notes
Epis can be made 5 days ahead and kept in the fridge. You can also whip some up and keep it in the freezer for up to 1 month.
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