Haitian Epis Recipe (Haitian Seasoning Base)
Haitian Epis (Haitian Seasoning Base) is a spicy and bold paste or seasoning popularly used in traditional Haitian cooking. Try my authentic recipe to make it.
Servings: 6 people
Ingredients
- 1 green bell pepper seeded and sliced
- 1 red bell pepper seeded and sliced
- ½ cup chopped parsley packed
- ½ cup chopped red onions
- 6-8 sprigs thyme
- 3 scallions chopped
- 5-6 cloves peeled garlic
- 3 whole cloves
- 1 veg bouillon cube
- 1 teaspoon chopped scotch bonnet or any other spicy chilli
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar or lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper powder
- 1 teaspoon cayenne pepper
Instructions
- Add green bell pepper, red bell pepper, parsley, onions, thyme, scallions, garlic cloves, cloves, veg bouillon cube, and scotch bonnet pepper to a food processor fitted with an S blade.
- Pulse to break down the vegetables into smaller pieces.
- Slowly pour in olive oil followed by vinegar, while the processor is still running.
- Continue to pulse until the mixture is mostly smooth.
- Add salt, pepper powder, and cayenne pepper powder, and pulse until combined.
- Pour epis into an airtight container and refrigerate for 5-7 days or freeze for up to 3 months.
Video
Notes
Avoid using a blender to make epis otherwise, it will turn pasty. Food processors or mortar and pestle are the best choices to make.
Adjust the quantity of cayenne pepper and scotch bonnet to suit your taste buds. I personally like it medium spicy, but you can add more peppers if you like it spicy.
Do not add any water to the recipe; otherwise, the life of the seasoning will be reduced.
If you want a greener epis, replace red bell pepper with green bell pepper. I like the flecks of red coming in between.
Nutrition
Calories: 105kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 508mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1305IU | Vitamin C: 51mg | Calcium: 24mg | Iron: 1mg
