Follow these steps for perfect results
onion
coarsely chopped
green bell pepper
coarsely chopped
red bell pepper
coarsely chopped
yellow bell pepper
coarsely chopped
scallions
coarsely chopped
garlic cloves
coarsely chopped
parsley leaves
coarsely chopped with tender stems
olive oil
basil leaves
Coarsely chop the onion, green bell pepper, red bell pepper, yellow bell pepper, scallions, garlic cloves, and parsley leaves with tender stems.
Place all chopped vegetables and herbs into a food processor or blender.
Add olive or canola oil and basil leaves to the food processor or blender.
Puree the mixture until smooth.
Transfer the Epis to an airtight container.
The Epis can be made up to 5 days in advance; cover and chill in the refrigerator.
For longer storage, freeze the Epis for up to 1 month.
Expert advice for the best results
Adjust the amount of garlic and peppers to suit your taste.
For a smoother consistency, add a little water or broth while blending.
Everything you need to know before you start
5 minutes
Can be made up to 5 days in advance or frozen for longer storage.
Serve as a vibrant accompaniment to dishes.
Use as a base for soups, stews, and sauces.
Rub on meats or vegetables before grilling or roasting.
Mix into rice or pasta dishes.
Such as Sauvignon Blanc or Pinot Grigio.
The mint and lime complement the flavors of the Epis.
Discover the story behind this recipe
Epis is a foundational seasoning in Haitian cuisine.
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