Epis Recipe
Ingredients
- 1 large onion, quartered
- 1 bell pepper, seeded and quartered
- 6 cloves garlic
- 4 green onions, trimmed
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/4 cup fresh thyme leaves
- 2 scotch bonnet peppers, stemmed
- 1/4 cup olive oil
- 1/4 cup white vinegar
- 2 tbsp lime juice
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp ground cloves
- 1/2 tsp ground allspice
Instructions
- In a food processor or blender, combine onion, bell pepper, garlic, green onions, parsley, cilantro, and thyme.
- Pulse until roughly chopped.
- Add scotch bonnet peppers and pulse until finely chopped.
- Add olive oil, vinegar, lime juice, salt, black pepper, cloves, and allspice.
- Process until well combined and slightly chunky.
- Taste and adjust seasoning if needed.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Use as a marinade, seasoning base, or condiment.
Special Notes
Epis is the foundation of Haitian cooking - a versatile seasoning paste that forms the base for many traditional dishes. This aromatic blend of herbs, peppers, and spices is used to marinate meats, season rice, or add flavor to soups and stews. The scotch bonnet peppers provide authentic Caribbean heat, but you can adjust the amount based on your spice tolerance. Epis can be frozen in ice cube trays for longer storage. This seasoning is essential for authentic Haitian cuisine and adds incredible depth of flavor to any dish.