Haitian Epis

Haitian Epis is a foundational seasoning paste or marinade, essential to Haitian cuisine, made from a blend of fresh herbs (like parsley, thyme, scallions), garlic, onions, bell peppers, and spices, blended with oil, vinegar, and citrus juice. It's used as a flavor base for nearly all savory dishes, including meats, soups, stews, and rice, adding a deep, savory, and herbaceous flavor. It's similar to sofrito but with a distinct Haitian profile, and can be stored in the fridge or freezer. 

Key Ingredients

• Aromatics: Garlic, onions, scallions (green onions)
• Herbs: Parsley, thyme, basil, cilantro
• Peppers: Bell peppers (green, yellow), scotch bonnet (for heat)
• Liquids: Olive oil, vinegar (apple cider), citrus juice (lime/lemon)
• Spices: Salt, pepper, cloves, sometimes bouillon or turmeric 

How it's used

• Marinade: For chicken, beef, or fish before cooking. 
   
• Flavor Base: Added at the beginning of cooking for soups, stews (like Legume), and rice dishes. 
   
• Versatile Add-in: Can be mixed into non-Haitian dishes like pasta sauces, stir-fries, or even eggs for an extra flavor boost. 
   

How to make and store

• Blend all ingredients in a food processor or blender until it reaches a pesto-like consistency, not completely liquified. 
   
• Store in an airtight container in the refrigerator for up to two weeks, or freeze in ice cube trays for longer storage (up to 3 months).