This Haitian epis is a rich earthy green marinade consisting of fresh herbs, vegetables, sour orange, salt and other seasonings. It can be used in a versatile manner for marinating beef, fish etc.
INGREDIENTS
- 1 cup scallion
- 1 cup parsley
- 1 cup cilantro
- 3/4 cup green pepper
- 3/4 red pepper
- 3/4 cup orange pepper
- 3/4 cup yellow pepper
- 1/2 cup thyme
- 1/2 cup vinegar
- 1 cup sour orange
- 5 garlic cloves
- 2 hot peppers
- 2 teaspoons of garlic salt
- 3 cubes of chicken flavor bouillon
- 2 tablespoons of maggi (optional)
- 2 tablespoons of seasoning salt
DIRECTIONS
- Chop up all the vegetables and herbs, transfer to a blender.
- Use the pulse function to roughly blend the vegetables.
- Add in the oil, lime juice, salt and any other spices you like into the mix, continue to blend until you achieve presto consistency.
- Transfer to a jar with a lid and store in your refrigerator. It can keep for at least a month.
Here is a more traditional list of ingredients now that you know the basics. Tailor it to suit your preferences.
TRADITIONAL INGREDIENTS
Traditional Haitian Epis – Ingredients
- 6–8 stalks scallions (green onions)
- 6–8 cloves garlic
- 1 large green bell pepper (red or yellow optional)
- 1 small bunch (about 1 cup loosely packed) parsley
- 3–4 sprigs fresh thyme
- 1 medium onion
- 1 Scotch Bonnet or habanero pepper (optional, for heat)
- 1 bouillon cube (Maggi or similar) or 1 tsp salt
- 1 tsp black pepper
- 2–3 whole cloves (or a pinch ground)
- 1/4 cup olive oil or vegetable oil
- 2–3 Tbsp lime juice or vinegar
Optional (depending on family recipe)
- 2–3 stalks celery
- 1–2 leeks or shallots
- A few leaves culantro (chadon beni) or basil
- Splash bitter orange juice (sub for lime)
