HAITIAN SEASONING EPIS RECIPES
SIMPLE HAITIAN EPIS RECIPE | SIDECHEF
Epis is used as a seasoning in many Haitian dishes, including meats, seafood, stews, soups, and even some Caribbean dishes.
Provided by CaribbeanPot
Categories Pescatarian Low-Carb Vegetarian Paleo Vegan Whole30 Sauces and Dressing Easy Quick and Easy Quick Nut-Free Dairy-Free Shellfish-Free No-Cook Gluten-Free Egg-Free Soy-Free How-To Food Processor Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Classic Tomato-Free
Total Time 900S
Yield 12
Number Of Ingredients 8
Steps:
- Wash and prep the ingredients, then place the Assorted Color Bell Peppers (4), Scallion (3), Fresh Thyme (10 sprig), Scotch Bonnet Pepper (1), Olive Oil (3/4 cup), Fresh Parsley (3/4 cup), Shallot (5) and Celery (2 stalk) in your blender or food processor.
- If you like a bit of texture, pulse it until you get the desired consistency. Feel free to puree to your liking.
- Place the now complete Epis seasoning in a container with a lid and store in the fridge for months. Optionally you can freeze it in an ice cube tray, then pop out when frozen and store in the freezer in a zipper bag. This will allow you to use one cube every time you’re doing a recipe which calls for this amazing seasoning. Enjoy!
Nutrition Facts : Calories 14 calories, ProteinContent 0.2 g, FatContent 1.2 g, CarbohydrateContent 1.0 g, FiberContent 0.2 g, SugarContent 0.4 g, SodiumContent 0.9 mg, SaturatedFatContent 0.2 g, TransFatContent 0 g, CholesterolContent 0 mg, UnsaturatedFatContent 1.0 g
EPIS (HAITIAN SEASONING BASE) RECIPE RECIPE | EPICURIOUS
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
Total Time 10 minutes
Cook Time 10 minutes
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Purée onion, bell peppers, scallions, garlic, parsley, oil, and basil in a food processor or blender until smooth.
- Epis can be made 5 days ahead; cover and chill, or freeze up to 1 month.
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