Simple Haitian Epis

Epis is used as a seasoning in many Haitian dishes, including meats, seafood, stews, soups, and even some Caribbean dishes.

Total Time

15min

0.0

0 Ratings

Author: CaribbeanPot

Servings:

Ingredients

•

Medium Assorted Color Bell Peppers , roughly chopped

•

1 bunch

Scallions , roughly chopped

•

10 sprigs

Fresh Thyme , roughly chopped

•

Scotch Bonnet Pepper , roughly chopped

•

3/4 cup

Olive Oil

•

3/4 cup

Chopped Fresh Parsley

•

Shallots , roughly chopped

•

2 stalks

Celery , roughly chopped

Cooking Instructions

Wash and prep the ingredients, then place the Assorted Color Bell Peppers (4) , Scallions (1 bunch) , Fresh Thyme (10 sprigs) , Scotch Bonnet Pepper (1) , Olive Oil (3/4 cup) , Fresh Parsley (3/4 cup) , Shallots (5) and Celery (2 stalks) in your blender or food processor.

If you like a bit of texture, pulse it until you get the desired consistency. Feel free to puree to your liking.

Place the now complete Epis seasoning in a container with a lid and store in the fridge for months. Optionally you can freeze it in an ice cube tray, then pop out when frozen and store in the freezer in a zipper bag. This will allow you to use one cube every time you’re doing a recipe which calls for this amazing seasoning. Enjoy!

Author's Notes

Optionally you can add a large onion, cloves, a bouillon cube or salt and the juice of a lemon. You can always use vinegar instead of olive oil or use a combination of both if you want. This is a very customizable seasoning!

Nutrition Per Serving

CALORIES

168

FAT

13.6 g

PROTEIN

2.3 g

CARBS

11.7 g