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.
Ingredients
1 large bunch flat-leaf parsley
6 scallions, chopped
1 head garlic, peeled
1 green bell pepper, chopped
1 Scotch bonnet pepper, seeded
4 sprigs fresh thyme, leaves only
2 whole cloves
1 tbsp olive oil
Juice of 1 lime
1 tsp salt
1 tsp black pepper
Instructions
1Wash all herbs and vegetables thoroughly. Roughly chop parsley, scallions, and bell pepper.
2Add all ingredients to a blender or food processor.
3Blend until a smooth, vibrant green paste forms. Scrape down the sides as needed.
4Add olive oil and lime juice. Pulse a few more times to combine.
5Transfer to an airtight container. Epis keeps refrigerated for up to two weeks or frozen for three months.
6Use 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.