Name: Haitian Epis
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: 1 cup fresh parsley (leaves and tender stems), roughly chopped -; 1 red bell pepper, seeded and diced -; 1 green bell pepper, seeded and diced -; 2 small scotch bonnet peppers, diced -; 3 scallions, thinly sliced -; 1 yellow onion, diced -; 2 stalks celery, thinly sliced -; 1 small leek, root end removed and thinly sliced -; 3 cloves garlic, minced -; 1/3 cup of olive oil -; 2 tablespoons apple cider vinegar -; 1 lime, juiced -; 10 to 15 sprigs fresh thyme, leaves removed -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Haitian Epis

1. 1 cup fresh parsley (leaves and tender stems), roughly chopped -

2. 1 red bell pepper, seeded and diced -

3. 1 green bell pepper, seeded and diced -

4. 2 small scotch bonnet peppers, diced -

5. 3 scallions, thinly sliced -

6. 1 yellow onion, diced -

7. 2 stalks celery, thinly sliced -

8. 1 small leek, root end removed and thinly sliced -

9. 3 cloves garlic, minced -

10. 1/3 cup of olive oil -

11. 2 tablespoons apple cider vinegar -

12. 1 lime, juiced -

13. 10 to 15 sprigs fresh thyme, leaves removed -

How to cook deliciously - Haitian Epis

1. Stage

Place ingredients in food processor: Place the parsley, bell peppers, scotch bonnets, scallions, onion, celery, leek, and garlic into the food processor, followed by the olive oil, apple cider vinegar, lime juice, and thyme.

2. Stage

Pulse ingredients in food processor: Pulse until all the ingredients have broken down and it has begun forming a loose textured paste, about 30 seconds.

3. Stage

Store Haitian Epis: Pour the epis into a mason jar and refrigerate for up to 5 days. Alternatively, you can portion the epis into an ice cube tray and freeze for later use. Did you love the recipe? Give us some stars and leave a comment below!