Epis (Green Seasoning)
Epis (Green Seasoning)
Ingredients
- 1 bunch scallions
- 8 stalks fresh thyme
- 1 cup parsley
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 3 Scotch Bonnet peppers
- 8 cloves garlic
- 2-3 tablespoons olive oil
- 1 chicken bouillon cube, optional, if not vegan or pescatarian
- 1-2 tablespoons kosher salt
- 1 teaspoon cloves
Instructions
- 1
Chop 1 bunch of scallions into small pieces.
⏱️ 2 min
- 2
Peel 8 cloves of garlic.
⏱️ 1 min
- 3
Core and chop 1 green bell pepper into pieces suitable for blending.
⏱️ 2 min
- 4
Core and chop 1 red bell pepper into pieces suitable for blending.
⏱️ 2 min
- 5
Remove the stems from 3 Scotch Bonnet peppers. Handle with care, as these peppers are very spicy.
⏱️ 1 min
- 6
Peel and chop 1 onion into pieces.
⏱️ 2 min - 7
Roughly chop 1 cup of parsley. Strip the leaves from 8 stalks of fresh thyme.
⏱️ 3 min
- 8
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.
⏱️ 2 min
- 9
Pour 2-3 tablespoons of olive oil into the blender.
⏱️ 1 min
- 10
Add 1 chicken bouillon cube (if using), 1-2 tablespoons of kosher salt, and 1 teaspoon of cloves to the blender.
⏱️ 1 min
- 11
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.
⏱️ 3 min
- 12
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.
Kitchen Tools
Nutrition Facts (per serving)
Epis (Green Seasoning)
- 1 bunch scallions
- 8 stalks fresh thyme
- 1 cup parsley
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 3 Scotch Bonnet peppers
- 8 cloves garlic
- 2-3 tablespoons olive oil
- 1 chicken bouillon cube, optional, if not vegan or pescatarian
- 1-2 tablespoons kosher salt
- 1 teaspoon cloves
Instructions
- 1
Chop 1 bunch of scallions into small pieces.
⏱️ 2 min - 2
Peel 8 cloves of garlic.
⏱️ 1 min - 3
Core and chop 1 green bell pepper into pieces suitable for blending.
⏱️ 2 min - 4
Core and chop 1 red bell pepper into pieces suitable for blending.
⏱️ 2 min - 5
Remove the stems from 3 Scotch Bonnet peppers. Handle with care, as these peppers are very spicy.
⏱️ 1 min - 6
Peel and chop 1 onion into pieces.
⏱️ 2 min - 7
Roughly chop 1 cup of parsley. Strip the leaves from 8 stalks of fresh thyme.
⏱️ 3 min - 8
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.
⏱️ 2 min - 9
Pour 2-3 tablespoons of olive oil into the blender.
⏱️ 1 min - 10
Add 1 chicken bouillon cube (if using), 1-2 tablespoons of kosher salt, and 1 teaspoon of cloves to the blender.
⏱️ 1 min - 11
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.
⏱️ 3 min - 12
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.