A vibrant, aromatic blend of bell peppers, garlic, and fresh herbs, Epis is the foundational seasoning paste used in almost every savory Haitian dish, infusing them with rich, authentic Caribbean flavor.
Epis: Haiti's Flavor Base
A vibrant, aromatic blend of bell peppers, garlic, and fresh herbs, Epis is the foundational seasoning paste used in almost every savory Haitian dish, infusing them with rich, authentic Caribbean flavor.
Ingredients
- 2 large green bell peppers seeded and roughly chopped
- 1 medium red bell pepper seeded and roughly chopped (for color
- 0.5 cup fresh parsley stems removed
- 0.25 cup fresh thyme leaves
- 4 cloves garlic peeled
- 1 medium yellow onion roughly chopped
- 2 stalks green onions roughly chopped
- 0.5 cup lime juice
- 0.25 cup olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small Scotch bonnet or Habanero pepper stemmed (optional
Instructions
- Roughly chop all bell peppers, fresh parsley, fresh thyme, garlic, yellow onion, and green onions. If using a Scotch bonnet or Habanero pepper, remove the stem and seeds (wear gloves to avoid irritation!).
- Combine all the chopped ingredients in a food processor or blender.
- Add the lime juice, olive oil, salt, and black pepper to the food processor.
- Blend on high speed until the mixture is smooth. You may need to stop and scrape down the sides of the bowl occasionally to ensure even blending.
- Taste the Epis and adjust seasoning if necessary. If you prefer a thinner consistency for easier pouring, add a tablespoon or two of water or extra lime juice.
- Transfer the prepared Epis to a clean, airtight jar or container. Store it in the refrigerator until ready to use.
Notes
Store Epis in an airtight container in the refrigerator for up to two weeks, or freeze in ice cube trays for longer storage. Use it as a marinade for meats, a base for stews and soups, or to season rice and beans. Adjust pepper heat to your preference by adding more or less Scotch bonnet/Habanero.