In the Southern Caribbean we have “Green Seasoning“, the Spanish speaking Caribbean gave us Sofrito and our Haitian cousins use Epis as the base for many of their delicious offerings. Traditionally made with a mortar and pestle (Munsh Pilon), it’s a blend of herbs, garlic and various peppers. In this recipe I’ll be using a food processor and will be personalizing it a bit to my own taste. So you’ll see that I won’t add any salt, bullion cubes nor onion (explained in the video).
Bell Peppers (various colors / med)
10 sprigs thyme
1 scotch bonnet pepper
3/4 – 1 cup olive oil
3/4 cup chopped parsley
2 stalks celery
Note: Optionally you can add a large onion, cloves, bouillon cube, salt and the juice of a lemon. You can always use vinegar instead of the olive oil or or use a combination of both if you want.
Wash and prep the ingredients (rough chop), then place everything in your blender or food processor.
I like my Epis (same as when I’m making Green Seasoning or Sofrito) with a bit of texture so I pulse it until I get the desired consistency, but feel free to puree to your liking.
Place the now complete Epis seasoning in a container with a lid and store in the fridge for months. Optionally you can freeze it in an ice cube tray, then pop out when frozen and store in the freezer in a zipper bag. This will allow you to use one cube every time you’re doing a recipe which calls for this amazing gluten free seasoning.
Epis can be used as a marinade for meats, fish/seafood, added to soups and stews and can be added to your favorite vegan and vegetarian dishes for additional flavor.