how i marinade my food - haitian epis
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Haitian epis is essentially a marinade or seasoning base that you can use in the same way you would use sofrito (for my Spanish-speaking fam). This beautiful and aromatic blend of spices is the foundation of virtually all Haitian dishes - including rice, meat, and fish. Every Haitian I know has a different way to make it, but the key ingredients are garlic, onion, parsley, scotch bonnet peppers, vinegar, and vegetable or canola oil.
The key is to flavor your epis with your favorite herbs and spices, so that you don't have to add anything else while you’re cooking.
prep time: 20 mins total time: 30 mins
ingredients
1 large onion
2 bell peppers, chopped and seeded. You can use red, orange, yellow, green, or a combo of all!
6 scallions
6 garlic cloves or 3 tablespoons of minced garlic
2-3 handfuls of parsley leaves with stems
1/2 cup olive or canola oil
6 basil leaves (optional)
8 twigs of thyme
1-2 scotch bonnet or habanero peppers (start with 1, and gradually add more depending on your spice tolerance) . This scotch bonnet pepper hot sauce is a great alternative if you can’t find the peppers at your local grocery store. I’d start with 3 tablespoons and work my way up from there).
1 bouillon cube or 2 tablespoons of salt (you’re welcome to add more, but PLEASE consider your salt intake)
2 tablespoons of white vinegar (apple cider vinegar can also work)
instructions
Purée all ingredients in a food processor or blender until smooth.
Pour blended epis into a seal-able jar and store for at least 5 days before use. (These 16 ounce mason jars are perfect!) This epis can be stored in the freezer for up to a month. (But I guarantee it won't last that long!)
