Epis is a Haitian seasoning base that is used in nearly all Haitian food and is found in most Haitians refrigerators. You will typically see it in all rice and bean dishes, stews, and soups and as a marinade for various different meats and fish. The recipe varies from region to region and from cook to cook, but most recipes have lots of garlic, peppers, and different herbs.
Haitian Epis is similar to Sofrito which is a seasoning base in Latin American, Spanish, Italian, and Portuguese cooking.
To make Epis a mortar and pestle are usually used to mash the ingredients together, but using a blender will save you time and does just the trick!
Please reference the below photo for measurements. Most of these herbs were harvested from my garden which is why I do not have exact measurements. All of these ingredients made a little over 2 cups of Epis.
- Red Pepper
- Green Pepper
- Yellow Pepper
- 1 Scotch Bonnet Pepper
- 3 Garlic Bunches
- Curly Parsley
- Green onion/Scallion
- ½ White Onion
- Rosemary (optional)
- Basil (optional)
- Sage (optional)
- Mint (optional)
- Flat Parsley (optional)
- 2 Bouillon Cubes
- 1 Tsp Ground Black Pepper
- 1 Tsp Ground or Fresh Cloves
- ½ Cup of Water
- 1/3 Cup Olive Oil
Remove stems and seed from ingredients .
In a blender add ½ of the herbs and vegetables, and ½ cup of water, and blend until smooth.
Add the other ½ of ingredients, spices, and a ⅓ cup of olive oil and purée until the ingredients have an even consistency.
Epis can stay fresh in the refrigerator for one-two months, but it is best to freeze some if you know you will not be using it right away or on a regular basis. Pour the Epis into a seal tight container and keep in the fridge or place in small freezer-friendly jars.
If you cannot find any scallions you can use one large leak.
If you prefer for your base to have more texture you can use a food processor vs a blender.
Only add scotch bonnet if you want some extra heat! Scotch bonnets are very spicy, how much you use is totally up to you!