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Haitian Epis (Seasoning Base)
Sauce

Haitian Epis (Seasoning Base)

20 minServes 12Nutri-Score B€
from @goldieroc1 import0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • bell peppers (washed, seeded, roughly chopped (mixed colors))Produce3 pieces
  • green onions (washed, roughly chopped)Produce6 pieces
  • onion (washed, peeled, roughly chopped)Produce1 piece
  • garlic (peeled)Produce8 pieces
  • Scotch bonnet peppers (stems removed)Produce2 pieces
  • thyme (leaves stripped from stems)Produce6 pieces
  • parsley (washed, roughly chopped)Produce20 g
  • cloves (whole or ground)Spices3 pieces
  • Maggi cube (optional)Pantry1 piece
  • olive oilPantry120 ml

per serving

Nutrition

100kcal

Carbs
4 g
Proteins
1 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Mixing bowl
  • Colander

step by step

Method

  1. Wash the vegetables

    • Rinse all the vegetables well under cold water.
    Step 1

  2. Add the peppers and onions

    • Add every color of bell pepper you can find to the blender.
    • Add the green onions and the regular onion.
    Step 2

  3. Add the garlic and hot peppers

    • Add the garlic and the Scotch bonnet peppers.
    Step 3

  4. Add the thyme

    • Strip the leaves off the thyme stems and add them in.
    Step 4

  5. Add the parsley and spices

    • Add the parsley.
    • Add the cloves, or use the powdered version.
    • Add the Maggi cube if using.
    Step 5

  6. Add the oil and blend

    • Pour in the olive oil.
    • Blend everything until the mixture is completely smooth.
    Step 6
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