In my Haitian kitchen, Haitian Epis is the secret behind every great meal, a zesty melody taught to me by the matriarchs of my family.
As a child in Haiti, I didn’t always look forward to helping my mom make it, especially when it came to peeling the onions, which made me cry. A mortar and pestle were needed to make Epis the right way, since a blender wasn’t always reliable because of unstable power.
Enjoy the spirit of our culture with Haitian Epis. It’s not just a condiment; it’s the soul of our family in a jar, ready to add history and heart to your food.
Authentic Haitian Epis Recipe
Ingredients
- 1 cup green bell pepper, chopped
- 1 cup red bell pepper, chopped
- 2 cups scallions, chopped
- 1 cup fresh parsley, packed
- 10 cloves garlic
- 10-12 whole cloves
- 1 medium onion, chopped
- 2 tablespoons lime juice
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1/4 cup olive oil or vegetable oil
- Optional: 1-2 Scotch bonnet or habanero peppers for heat
Instructions
- Prep Your Ingredients:
- Wash all the vegetables and herbs thoroughly.
- Roughly chop the bell peppers, scallions, parsley, cilantro, whole cloves, and onion.
- Blending:
- In a blender or food processor, combine all the chopped vegetables, garlic, lime juice, black pepper, and salt.
- If you’re using Scotch bonnet or habanero peppers, add them now (be cautious with the amount due to their heat).
- Create the Epis:
- Pulse the ingredients, gradually adding olive oil, until the mixture forms a slightly coarse paste.
- Storage:
- Store the epis in an airtight container in the refrigerator. It can typically last for up to 2 weeks.
- For longer storage, freeze it in ice cube trays, and then transfer the cubes to a freezer bag.
Notes
Also check out >> Haitian Rice and Pigeon Peas Recipes with optional coconut milk.
Haitian Epis Recipe
This Haitian Epis is more than a condiment; it’s a culinary heritage in every spoonful. As you blend these spices and herbs, you’re not just preparing food.
You’re embracing a culture of vibrant flavors. Enjoy the rich, aromatic feast it brings to your kitchen and the delicious depth it adds to every dish!
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
