Best 2 Epis Haitian Seasoning Base Recipes

HAITIAN EPIS - SEASONING BASE & MARINADE

Haitian Epis - Seasoning Base & Marinade image

Haitian Epis- a flavorful combination of herbs & aromatics used as a marinade/ seasoning base with all Haitian savory food from soup to meat.

Provided by Chef Mireille

Time 15m

Number Of Ingredients 13

Ingredients

7 cloves
12 cloves garlic
2 bouillon cubes
a few sprigs of thyme
2 stalks celery
1 bell pepper
1/2 bunch parsley
1 onion
3 shallots
7 scallions
1/3 cup vinegar
1/4 cup oil
juice of 1 lime

Steps:

Cut the vegetables into smaller pieces.
Using a food processor, first grind the cloves, bouillon cubes, garlic, thymey and celery. If you overcrowd the machine with everything at one time, the smaller things will not grind properly.
Now add the parsley, onions, scallions, shallots and bell pepper.
Process until very fine.
Add vinegar, oil and lime juice, if using.
Process until smooth.
Store in a glass jar in the refrigerator.

Nutrition Facts : Calories 48 kcal, Carbohydrate 3 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 128 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EPIS (HAITIAN SEASONING BASE)

Epis (Haitian Seasoning Base) image

This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes that do not call for it specifically, it can often be added. Basil brings a freshness to this version; you can also add thyme. In Haiti, a mortar and pestle is used to mash the ingredients together, but a food processor or blender makes it come together much faster. Make a big batch and use it to season meats, soups, rice, and more.

Provided by Nadege Fleurimond

Categories Spice Haiti Onion Bell Pepper Green Onion/Scallion Garlic Parsley Basil

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

Ingredients

1 small onion, coarsely chopped
1/2 green bell pepper, coarsely chopped
1/2 red bell pepper, coarsely chopped
1/2 yellow bell pepper, coarsely chopped
6 scallions, coarsely chopped
6 garlic cloves, coarsely chopped
1 cup coarsely chopped parsley leaves with tender stems
1/2 cup olive or canola oil
6 basil leaves

Steps:

Purée onion, bell peppers, scallions, garlic, parsley, oil, and basil in a food processor or blender until smooth.
Do Ahead
Epis can be made 5 days ahead; cover and chill, or freeze up to 1 month.