Haitian Epis
A green seasoning base of peppers, herbs, scallions, garlic and citrus that brings a recognizable aromatic backbone to many Haitian dishes.
Epis is not a single fixed formula. Families vary the herbs, peppers, acidity and heat, and the mixture may be kept coarse or blended smoother. The common idea is more important than a rigid ingredient list: build a fresh, aromatic seasoning base once, then use spoonfuls to season meat, rice, beans, soups and vegetables.
Preparation notes
Use crisp herbs and peppers. Tired herbs make the finished epis taste muddy.
Scotch bonnet is optional here. Add a small amount first; its aroma is valuable even when you do not want aggressive heat.
A fine, spoonable texture keeps the mixture versatile and prevents it from becoming watery.
Ingredients & detailed method
Ingredients
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 6 scallions, chopped
- 1 packed cup parsley leaves and tender stems
- 1/2 cup cilantro leaves and tender stems, optional
- 8 garlic cloves
- 1 small onion, chopped
- 2 celery ribs, chopped
- 1 tsp fresh thyme leaves
- Juice of 1 lime
- 2 tbsp white or apple cider vinegar
- 1/3 cup neutral oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 Scotch bonnet, seeded, optional
Method
- 1. Wash and dry the herbs and vegetables thoroughly, then chop them into rough 1-inch pieces.
- 2. Add peppers, scallions, herbs, garlic, onion, celery, thyme, lime juice, vinegar, salt, pepper and Scotch bonnet if using to a food processor or blender.
- 3. Pulse until finely minced, scraping the bowl as needed. Checkpoint: you want a moist green paste with visible flecks, not a thin juice.
- 4. With the machine running briefly, stream in the oil until the mixture becomes cohesive and spoonable.
- 5. Taste and adjust salt or lime. The epis should taste brighter and more assertive than a finished dish because it will be diluted during cooking.
- 6. Transfer to a clean covered jar and refrigerate. Use clean utensils and freeze extra in small portions if you will not use it promptly.