This delicious seasoning has its roots in the cooking of the indigenous Taino peoples of the Caribbean, and African cuisine brought by slaves during colonization. It is very similar to the seasoning called Sofrito used in Hispanic countries of the Caribbean.

Haitian Epis Seasoning Base

Epis is a flavor base used in most Haitian foods, from rice and beans, to stews to soups. If you're planning to experience Haitian food, epis is key to many of them and a batch kept in the refrigerator or frozen is always great to have handy.

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Course: Sauce

Cuisine: Caribbean, Haiti

Prep Time: 30

Total Time: 30

Servings: cups

Author: My Hungry Traveler

Equipment

Blender or food processor
Glass Jar with cap

Ingredients

1 large Onion
2 stalk Celery
10 sprig Parsley
2 cups Cilantro
2 large Bell peppers
3 stalk Scallion
5 sprig Thyme (or ½ tsp dried)
6 clove Garlic
2 cube Chicken bullion
1 whole Lime, juiced
¼ cup Apple cider vinegar
¼ cup Extra-virgin olive oil

US Customary – Metric

Instructions

Trim, peel, and deseed vegetables. Roughly chop and toss everything except oil into a blender.
Puree ingredients and then slowly add olive oil until an even consistency is reached. Pour into a jar, close lid, and refrigerate or freeze.