Haitian Epis (Green Seasoning)
The aromatic green seasoning base behind nearly every Haitian dish — a vibrant blend of peppers, garlic, herbs, and citrus you'll reach for constantly.
Prep
15 min
Cook
0 min
Total
15 min
Makes
2 cups
Why you'll love this recipe
Epis is the soul of Haitian cooking — a fragrant green seasoning that does the heavy lifting in everything from griot to legim. Make one batch and you'll have the backbone of a dozen recipes waiting in your fridge.
Make it your own
Every Haitian household has its own epis. Add bell peppers of different colors, a little celery, or extra scotch bonnet for heat — there's no single right version.
Haitian Epis (Green Seasoning)
15 min · 2 cups
Ingredients
Servings
2 cups
- 1 green bell pepper, chopped
- 6 cloves garlic
- 1 bunch parsley
- 4 scallions
- 1 small onion, quartered
- 2 sprigs fresh thyme
- 1 scotch bonnet pepper (optional)
- Juice of 1 lime
- ¼ cup olive oil
Instructions
- Add the bell pepper, garlic, parsley, scallions, onion, thyme, and scotch bonnet to a blender or food processor.
- Pour in the lime juice and olive oil to help everything blend smoothly.
- Blend to a coarse paste, stopping to scrape down the sides as needed.
- Transfer to a clean jar and refrigerate up to 2 weeks, or freeze in portions for up to 3 months.
Nutrition (per serving)
25
Calories
0g
Protein
2g
Carbs
2g
Fat
Frequently asked questions
- What is epis used for?
- Epis is the flavor base for almost every savory Haitian dish — meats, rice, beans, soups, and stews. Marinate proteins in it or stir it into the pot.
- How long does epis last?
- It keeps about 2 weeks in the fridge in a sealed jar. Freeze it in an ice-cube tray for ready-to-use portions that last up to 3 months.