Loading...

Chop 1 bunch of scallions into small pieces.

Peel 8 cloves of garlic.

Core and chop 1 green bell pepper into pieces suitable for blending.

Core and chop 1 red bell pepper into pieces suitable for blending.

Remove the stems from 3 Scotch Bonnet peppers. Handle with care, as these peppers are very spicy.

Peel and chop 1 onion into pieces.
Roughly chop 1 cup of parsley. Strip the leaves from 8 stalks of fresh thyme.

Transfer all the prepared ingredients (chopped scallions, garlic, green bell pepper, red bell pepper, Scotch Bonnet peppers, chopped onion, chopped parsley, and thyme leaves) into a blender.

Pour 2-3 tablespoons of olive oil into the blender.

Add 1 chicken bouillon cube (if using), 1-2 tablespoons of kosher salt, and 1 teaspoon of cloves to the blender.

Blend all the ingredients until a smooth, paste-like consistency is achieved. The mixture should be bright green with small flecks of red from the bell peppers and Scotch Bonnets.

Pour the finished Epis into a clean glass jar for storage. This seasoning paste is used to marinate meats, imparting a rich, seasoned, and flavored quality.


Chop 1 bunch of scallions into small pieces.

Peel 8 cloves of garlic.

Core and chop 1 green bell pepper into pieces suitable for blending.

Core and chop 1 red bell pepper into pieces suitable for blending.

Remove the stems from 3 Scotch Bonnet peppers. Handle with care, as these peppers are very spicy.

Peel and chop 1 onion into pieces.
Roughly chop 1 cup of parsley. Strip the leaves from 8 stalks of fresh thyme.

Transfer all the prepared ingredients (chopped scallions, garlic, green bell pepper, red bell pepper, Scotch Bonnet peppers, chopped onion, chopped parsley, and thyme leaves) into a blender.

Pour 2-3 tablespoons of olive oil into the blender.

Add 1 chicken bouillon cube (if using), 1-2 tablespoons of kosher salt, and 1 teaspoon of cloves to the blender.

Blend all the ingredients until a smooth, paste-like consistency is achieved. The mixture should be bright green with small flecks of red from the bell peppers and Scotch Bonnets.

Pour the finished Epis into a clean glass jar for storage. This seasoning paste is used to marinate meats, imparting a rich, seasoned, and flavored quality.
