A vibrant green seasoning base made from parsley, scallions, garlic, thyme, Scotch bonnet, and bell pepper, blended into a paste that forms the foundation of nearly every Haitian dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: glass jar
Garnishes: fresh parsley sprig
Accompaniments: used as base for all dishes
Instructions
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1
Wash all herbs and vegetables thoroughly. Roughly chop parsley, scallions, and bell pepper.
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2
Add all ingredients to a blender or food processor.
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3
Blend until a smooth, vibrant green paste forms. Scrape down the sides as needed.
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4
Add olive oil and lime juice. Pulse a few more times to combine.
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5
Transfer to an airtight container. Epis keeps refrigerated for up to two weeks or frozen for three months.
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6
Use two to three tablespoons per dish as the aromatic base for meats, stews, rice, and sauces.
Did You Know?
No two Haitian cooks make epis exactly the same way. The ratio of herbs to peppers is a closely guarded personal secret passed down through families.
Chef's Notes
Equipment Tips
- blender or food processor
- airtight container
- cutting board
Garnishing
fresh parsley sprig
Accompaniments
used as base for all dishes
The Story Behind Epis
Epis is the soul of Haitian cooking, a green seasoning paste that serves as the aromatic foundation for virtually every savory dish. Similar to Puerto Rican sofrito or Trinidad green seasoning, epis represents the Creole tradition of building complex flavors from fresh herbs and aromatics. Every Haitian household keeps a jar of epis in the refrigerator, ready to transform simple ingredients into richly flavored meals. The paste embodies the Haitian cooking philosophy that great food begins with patient seasoning.
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