Epis (Haitian Marinade)
Manie Chery
October 14, 2014
The base in most Haitian dishes is a marinade of blended herbs, veggies, and spices called Epis; it gives Haitian food its delicious unique taste!
Just the smell of epis by itself is absolutely wonderful to me; so can you imagine how delicious it could make your food taste??? OMG, you have no idea!!! I truly believe it is an essential ingredient when cooking Haitian cuisine.
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Ingredients
Adjust Servings
| 3 heads of garlic (peeled) | |
| 2 bell peppers (green & red) | |
| 3 scallion sprigs | |
| 1 scotch bonnet (optional) | |
| 1 onion (peeled) | |
| 10 fresh parsley sprigs (cut ends off) | |
| 2 fresh cilantro sprigs (cut ends off) | |
| 5 thyme sprigs | |
| 2 celery stalks | |
| 6 cloves + 1/2 teaspoon ground cloves | |
| 2 teaspoon salt or 3 Bouillon cubes | |
| ½ cup lemon, lime, sour orange juice or vinegar |
For Dressing
Directions
1.
Place garlic, peppers, scallion, onion, parsley, cilantro, thyme, celery, cloves, salt and lemon juice into a blender or food processor. *Add ingredients a little at a time because all of it will not fit in the blender at once.
Mark as complete
2.
Puree until the consistency matches that of applesauce. Pour mixture into a 48-ounce container with a lid and keep refrigerated for future use.
Mark as complete
Best Épis recipe! Five years ago we found your website. My daughter, who’s 17, loves your recipe and won’t cook food without it