Sauce
Haitian Epis (Herb Seasoning Blend)
25 minServes 24Nutri-Score C€
C
25 min
25 minHaitian Epis (Herb Seasoning Blend)
what you need
Ingredients
scallions (washed, roughly chopped)Produce6 pieces
onion (peeled, roughly chopped)Produce1 piece- scotch bonnet pepper (stemmed, seeded if desired)Produce1 piece
- bell peppers (seeded, roughly chopped)Produce2 pieces
garlic (pre-peeled cloves)Produce10 pieces
parsley (washed, stems removed)Produce20 g
thyme (washed, leaves picked)Produce10 g
lime (juiced)Produce1 piece
saltSpices15 g
olive oilPantry120 ml
Maggi seasoningPantry15 ml
SazónSpices7 g
per serving
Nutrition
50kcal
- Carbs
- 2 g
- Proteins
- 0 g
- Fat
- 5 g
what you’ll use
Tools
Blender
Mixing bowl
Colander
Citrus juicer
step by step
Method
- Step 1
Wash and prepare the herbs and vegetables
- Wash the scallions, parsley and thyme thoroughly and drain in a colander.
- Peel the onion and garlic, then roughly chop the onion, scallions and bell peppers.
- Remove the stem from the scotch bonnet and seed it if you want less heat.
- Step 2
Blend everything together
- Add the scallions, onion, scotch bonnet, bell peppers, garlic, parsley and thyme to the blender.
- Pour in the oil, lime juice, Maggi and add the salt and Sazón.
- Blend until you get a smooth, pourable seasoning blend, scraping down the sides as needed.
- Step 3
Store the epis
- Pour the epis into a clean jar with a tight-fitting lid.
- Store in the refrigerator, where it keeps for up to six months.