Haitian Epis - Seasoning Base & Marinade
Haitian Epis- a flavorful combination of herbs & aromatics used as a marinade/ seasoning base with all Haitian savory food from soup to meat.
Servings: 16 people
Calories: 48kcal
Equipment
Ingredients
- 7 cloves
- 12 cloves garlic
- 2 bouillon cubes
- a few sprigs of thyme
- 2 stalks celery
- 1 bell pepper
- 1/2 bunch parsley
- 1 onion
- 3 shallots
- 7 scallions
- 1/3 cup vinegar
- 1/4 cup oil
- juice of 1 lime
Instructions
- Cut the vegetables into smaller pieces.
- Using a food processor, first grind the cloves, bouillon cubes, garlic, thymey and celery. If you overcrowd the machine with everything at one time, the smaller things will not grind properly.
- Now add the parsley, onions, scallions, shallots and bell pepper.
- Process until very fine.
- Add vinegar, oil and lime juice, if using.
- Process until smooth.
- Store in a glass jar in the refrigerator.
Video
Notes
It is not necessary to remove the thyme leaves if they are on the tender branches. Only remove them if they are on the woody stalks.
Yield: 16 oz.
Nutrition
Calories: 48kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 128mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 458IU | Vitamin C: 15mg | Calcium: 16mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!