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Haitian Epis is the green seasoning your food has been missing that you may have never known about. It's an excellent marinade for chicken and fish or a delicious healthy dipping sauce.
If you're looking for more delicious sauces, check these out: Kale Pesto, Spicy Tomato Sauce, Chimichurri, Alabama White Sauce, Creole Sauce, and Remoulade.
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If you're unfamiliar with Haitian cuisine, this Haitian epis recipe will be a great introduction to the layers of flavors served in Haitian food.
However, to keep it simple, if you love New Orleans Creole cuisine. Haitian Creole cuisine is very similar but has a delicious Caribbean cuisine twist.
What is Haitian Epis Used For?
You can use Haitian seasoning for seafood, vegetables, stews, poultry, meats, and other savory dishes. Its versatility is similar to Latin American sofrito.
It's made with tons of fresh ingredients and fresh herbs like scotch bonnet peppers, bell peppers, onion, celery, salt, cloves, chicken bouillon, and olive oil, to name a few. Traditionally it's made in a mortar and pestle, but in the United States, that's a foreign tool to most Americans. So you can make it quickly in a food processor or blender.
Haitian Epis Ingredients
Here are the ingredients you'll need for amazing epis Haitian seasoning.
Green onions (Scallions)
This will add a subtle onion flavor.
Garlic Cloves
A few garlic cloves add flavor but also a little spicy note.
Italian parsley
This has more flavor than curly leaf parsley.
Fresh thyme
If it's Creole, African, and Caribbean cuisine, it'll have thyme.
Scotch bonnet
I love these peppers because even though they're spicy, they have a nice sweetness, unlike habanero peppers which are just hot.
Green bell pepper
Adds more fresh flavors and helps with the final color.
Onion
You have to have a white or yellow onion.
Vinegar
Vinegar brightens all the ingredients; some people like apple cider vinegar, but I enjoy simple distilled white vinegar.
Olive oil
This will balance out all the flavors while adding peppery notes.
How To Make Haitian Epis Recipe
Wondering how to make this Haitian epis recipe? It's easy!
Add green onions, garlic cloves, parsley, thyme, scotch bonnet, bell pepper, onion, celery, salt, cloves, stock, and olive oil in a food blender or processor. Pulse 8-10 times until the marinade has a chunky sauce consistency like pesto. Store in the fridge until needed.
Pro Recipe Tips & Tricks
Here are a few notes to keep in mind when you whip up this
- You can use any small fiery chili peppers you want for your seasoning if you cannot find scotch bonnet peppers.
- You can also use ½ teaspoon - 2 teaspoons of cayenne pepper instead of chili peppers.
- You can omit the scotch bonnets if you don't like spicy food.
- Add some lime juice to mellow out the spicy kick. You can also use it as a substitute for vinegar.
- Epis can have a range of colors from green to yellow, so it's normal if it appears yellowish.
- Feel free to use whatever oil you have on hand instead of olive oil. It will change the flavor slightly.
- You can use red bell pepper instead of green bell peppers if that's all you have.
FAQs
Here are the top questions readers have about making Haitian epis seasoning.
Epis green sauce that resembles a pesto. It combines bell peppers, spicy peppers, garlic, and fresh herbs and is a base for many Haitian dishes.
No, epis and sofrito are not the same, although they share some similarities. Sofrito has a Spanish influence and is typically made with onions, garlic, peppers, tomatoes, and cilantro. At the same time, epis is a Haitian spice blend that typically contains garlic, peppers, thyme, parsley, green onions, and other herbs and spices. Each combination has its unique flavor profile and is used in various ways in Caribbean cooking.
Haitian epis can last for up to 2 weeks when stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months for longer-term storage.
No, green seasoning and Haitian seasoning base are not the same things. Green seasoning is a Caribbean blend of cilantro, thyme, parsley, and celery. It may also include garlic, peppers, and other spices. It is used as a marinade and seasoning for meats and seafood.
Both seasoning blends are used in Caribbean cuisine, and they have different flavor profiles and are used in various dishes.
Haitian epis will remain in the fridge in an airtight container for 7 days.
You can freeze the epis seasoning by pouring them into ice cube trays to save to add flavor to anything.
More Creole Recipes
If you also love Creole cuisine as much as I do, then I am sure you will enjoy these recipes!
- Haitian Stewed Chicken
- Air Fryer Chicken Thighs
- New Orleans Beignets
- Red Beans and Rice
- Seafood Filè Gumbo
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Get all ingredients for the epis seasoning on the counter.
Step 2: Measure everything out.
Step 3: Start following the recipe and get ready for Haitian epis you've ever enjoyed.
Haitian epis will bring your culinary creations to life whether you use them as a marinade or as a base for meats, rice, and stews.
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📖 Recipe
Haitian Epis
Ingredients
- 3 green onions chopped
- 4 garlic cloves smashed
- ¼ cup chopped Italian parsley
- 4 sprigs of fresh thyme
- 1 scotch bonnet halved
- ½ medium green bell pepper chopped
- ½ medium onion chopped
- 1 celery stalk chopped
- 2 teaspoons kosher salt
- ½ teaspoons ground cloves 10-12 whole cloves
- 2 tablespoons white vinegar
- ¼ cup chicken stock
- ½ cup olive oil
Instructions
- In a food blender or processor add green onions, garlic, parsley, thyme, scotch bonnet, bell pepper, onion, celery, salt, cloves, stock and oil. Pulse 8-10 times until marinade has a chunky sauce consistency like pesto. Store in the fridge until needed.
Notes
- You can use any small fiery chili peppers you want for your seasoning if you cannot find scotch bonnet peppers.
- You can also use ½ teaspoon - 2 teaspoons of cayenne pepper instead of chili peppers.
- You can omit the scotch bonnets if you don't like spicy food.
- Add some lime juice to mellow out the spicy kick. You can also use it as a substitute for vinegar.
- Epis can have a range of colors from green to yellow, so it's normal if it appears yellowish.
- Feel free to use whatever oil you have on hand instead of olive oil. It will change the flavor slightly.
- You can use red bell pepper instead of green bell peppers if that's all you have.
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