Epis (Haitian Seasoning Base)
Epis (Haitian Seasoning Base)
Ingredients
- 1 bunch parsley
- 4 cloves garlic
- 1 onion, small
- 1/2 bell pepper, green or red
- 2 scallions
- 1 sprig thyme
- 1 Scotch bonnet pepper, whole
- 1/4 cup olive oil
- 2 tablespoons vinegar, or lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- as needed celery, optional
- as needed cloves, optional
- as needed Maggi cube, optional
Instructions
- 1
Begin by roughly chopping all the fresh ingredients: the entire bunch of parsley, the peeled garlic cloves, the small onion, the bell pepper (removing seeds if desired), the scallions, the thyme sprigs, and the whole Scotch bonnet pepper. Handle the Scotch bonnet with care, as it is very spicy.
⏱️ 10 min
- 2
Transfer all the roughly chopped ingredients to a food processor or blender. Add the 1/4 cup of olive oil, 2 tablespoons of vinegar (or lime juice), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. If using, add any optional ingredients like celery, cloves, or a Maggi cube at this stage.
⏱️ 2 min
- 3
Process or blend the mixture until it reaches a smooth consistency, but still retains a slight chunkiness. Avoid over-blending to maintain some texture. The Epis should be vibrant green and aromatic.
⏱️ 2 min
- 4
Carefully transfer the prepared Epis into a clean, airtight jar. Pour a thin layer of olive oil on top of the mixture before sealing the jar. This layer of oil helps to preserve the Epis and keep it fresh. Store in the refrigerator.
⏱️ 1 min
Kitchen Tools
Epis (Haitian Seasoning Base)
- 1 bunch parsley
- 4 cloves garlic
- 1 onion, small
- 1/2 bell pepper, green or red
- 2 scallions
- 1 sprig thyme
- 1 Scotch bonnet pepper, whole
- 1/4 cup olive oil
- 2 tablespoons vinegar, or lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- as needed celery, optional
- as needed cloves, optional
- as needed Maggi cube, optional
Instructions
- 1
Begin by roughly chopping all the fresh ingredients: the entire bunch of parsley, the peeled garlic cloves, the small onion, the bell pepper (removing seeds if desired), the scallions, the thyme sprigs, and the whole Scotch bonnet pepper. Handle the Scotch bonnet with care, as it is very spicy.
⏱️ 10 min - 2
Transfer all the roughly chopped ingredients to a food processor or blender. Add the 1/4 cup of olive oil, 2 tablespoons of vinegar (or lime juice), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. If using, add any optional ingredients like celery, cloves, or a Maggi cube at this stage.
⏱️ 2 min - 3
Process or blend the mixture until it reaches a smooth consistency, but still retains a slight chunkiness. Avoid over-blending to maintain some texture. The Epis should be vibrant green and aromatic.
⏱️ 2 min - 4
Carefully transfer the prepared Epis into a clean, airtight jar. Pour a thin layer of olive oil on top of the mixture before sealing the jar. This layer of oil helps to preserve the Epis and keep it fresh. Store in the refrigerator.
⏱️ 1 min