Bold, flavorful Haitian seasoning base that makes everything taste better including non-Haitian recipes.
When I think of epis I think of the standup bass on Miles Davis’ song “So What” from the Kind Of Blue Album. It’s not the headline instrument but that bass is the foundation and is what the song that thing. Epis plays the same role in food recipes.
Haitian Seasoning Ingredients
What Is Haitian Epis?
Epis is the Haitian equivalent of a sofrito and serves as a base for most Haitian recipes. It’s a blend of herbs, peppers, garlic, oil and vinegar.
How To Make Epis (Step by Step)
There are no real steps. It’s like making salsa – just roughly chop and blend!
Step 1: Add all ingredients to a blender and blend until the consistency of a coarse salsa.
Serving Suggestions
Epis goes with just about anything. I use it as an ingredient mostly, but I’ve used it as a topping for meat dishes and occasionally as a dip. Try it in dishes like:
Mashed Cauliflower
Key Tips For Making Epis
- Use fresh ingredients where possible
- Find the spices and herbs that work for you, so don’t feel like you have to stick to the script
- Mortar and pestle works great to make this if you have one available, otherwise food processor/blender works fine
- Make a big batch ahead of time and keep refrigerated using at your pleasure
Haitian Epis Frequently Asked Questions (FAQs)
Is epic spicy hot?
Only if you make it hot as in include the seeds from the peppers. I tend to go for a mild flavor profile as pungent add-ins can really change the dish in a way that overpowers whatever its added to.
How long can it last refrigerated?
I make quite a bit and use it generously with most meals including breakfast and dinner. I’ve had a batch do just fine refrigerated for a month.
For similar recipes you might like, try these:
If you make this delicious Haitian epis recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Ingredients
- 1 yellow onion coarsely chopped
- 1/2 red bell pepper coarsely chopped
- 1/2 yellow bell pepper coarsely chopped
- 2 habanero chili peppers seeds and veins removed
- 1 celery stick
- 4 scallions coarsely chopped
- 6 garlic cloves coarsely chopped
- 3 fresh thyme sprigs leaves only
- 1 cup parsley leaves chopped roughly
- 1/2 cup olive
- 1/2 tbsp kosher salt
- 1/2 tbsp black pepper
Instructions
- Purée all ingredients in a food processor or blender until smooth.
Notes
- Use fresh ingredients where possible
- Find the spices and herbs that work for you, so don’t feel like you have to stick to the script
- Mortar and pestle works great to make this if you have one available, otherwise food processor/blender works fine
- Make a big batch ahead of time and keep refrigerated using at your pleasure
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