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–+ servings
Haitian Epis Recipe

Haitian Epis

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Prep Time 15 minutes
Course Sauce
Cuisine Caribbean, Haitian
Servings 50 tablespoons

Equipment

  • Food Processor (can use a Blender if you don't have it )
  • Glass Mason Jar (32 oz + 16 oz are the perfect)
  • Rubber spatula

Ingredients
  

  • 1 whole Onion (Yellow or White, preferably)
  • 1/4 cup Olive oil (Can substitute for Avocado oil)
  • 1 bunch Scallions
  • 1 full head Garlic
  • 2-3 whole Bell Pepper (Green + Red, Orange, or Yellow)
  • 2 whole Habanero Pepper
  • 1-2 whole Serrano Pepper
  • 2-3 whole, juiced Lime
  • 1 bunch Parsley
  • 1 bunch Thyme

Instructions
 

  • Wash and prep vegetables. Peel the onion and garlic, roughly chop and seed the peppers. If you would not like your epis to be too hot, remove the seeds from the habanero and serrano peppers.
  • With a food processor, add the lime juice and olive oil. Then layer the onions and garlic and bell peppers. Blend if you have a smaller food processor.
  • Layer the habanero and serrano peppers. Lastly, add the parsely and thyme. Blend for 1-2 minutes, or until you get a consistent paste.
  • With a rubber spatula, add mixture to a glass mason jar. Keep in the fridge for 3-4 weeks.
Keyword Haitian Epis Recipe
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