Small Bowl of Epis Seasoning
(click to enlarge)

Epis Seasoning


Haiti   -   Epis, Tout-trempé
Makes:
Effort:
Sched:
DoAhead:  		 3 cups
**
45 min
Yes		 This is an essential seasoning mix in Haiti, used for many dishes, including the famous Soup Joumou. To use as a Dip, add Salt & Pepper to taste.




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4
7
6
4
4
3
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1
1
3
1/4
1/4
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oz
oz
cl
oz
oz
oz
---

c

c
c
-- Vegies
Shallots
Onion
Garlic
Bell Pepper grn (1)
Bell Pepper yel
Celery
---------
Habanero Chili
Parsley
Thyme Sprig
Lime Juice
Olive Oil ExtV
Make   -   (45 min)
  1. Chop all Vegies items small so they process evenly, especially the Onion.
  2. Cap HABENARO, cut in half lengthwise and remove seeds and most of veins to tame it down some. It will provide just noticeable heat.
  3. Discard hard stems from PARSLEY. Measure is coarsely chopped, lightly packed.
  4. Strip leaves from THYME and discard stems.
  5. Place All Items in a Mixie or Food processor and run to a fairly fine paste, or pound in a large mortar. Various degrees of texture are allowed.
  6. In a sealed jar, this recipe will last a few weeks in fridge.
NOTES:

  1. Bell Peppers:

      Either the Green or the Yellow can be replaced with a Red Bell Pepper, or use 3 ounces each of all three.

  2. Comments:

      Epis varies a lot from region to region in Haiti, and from household to household. Some don't use Shallots but do use Scallions, or a lot more Garlic. Some use vinegar instead of lime juice, some use half an Habanero with seeds and veins in, some use a whole Habanero with seeds and veins, etc. Some recipes add 1 or 2 beef or chicken Bouillon Cubes. Some use a whole lot more Parsley. This recipe, compiled from numerous sources, contains the most common basic ingredients, but you may feel free to vary it to your taste. Color will vary from dark green to very light green depending on ingredients and ratios used. Texture may vary from a coarse Salsa texture to very fine, as in the photo example (20 seconds in the Mixie - for use as marinade),
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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