HAITIAN EPIS

Haitian Epis

This is the heart of Haitian cooking…

Yield: 1 batch (3 cups)

PREP IT!    

  • ½ bunch (½ cup) Parsley, fresh

  • ½ bunch (½ cup) Cilantro, fresh

  • ¼ cup Celery leaves

  • 10 sprigs Thyme, fresh

  • 1 cup Green onions, chopped

  • 2 tablespoon Basil, fresh

  • 10 cloves Garlic

  • 1 small (1 cup) Green bell peppers, chopped

  • ½ small (½ cup) Red bell peppers, chopped

  • 1 cup Yellow onion, chopped

  • 1 large Shallot, chopped

  • 3 large Scotch bonnet peppers

  • 1 tablespoon Cloves, whole (or 2 teaspoons ground clove)

  • 2 teaspoon Taste Tutor Seasoning 101

  • 2 tablespoon Taste Tutor Sazon Seasoning

  • ⅓ cup Apple cider vinegar

MAKE IT!

  1. In a blender, add all ingredients. Blend until mostly smooth. There will be a few chunks left.

Tip: Make a big batch and freeze for later.

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