- 10 Sprigs of washed parsley
- 1 Spanish Onion
- 2 celery stalks
- 2 bunch washed coriander
- 2 Green Peppers
- splash olive oil
- ground Black pepper
- 1 scotch bonnet de-seeded finley chopped
Remove stems and seed from ingredients according to your preference.
In a blender add the herbs, onions, peppers, chilli garlic
Puree ingredients and then slowly add the olive oil untill ingredients have an even consistency. season with sea salt and ground black pepper
Pour the epis into the mason jar and refrigerate until needed.
Epis can be made 5 days ahead; cover and chill, or freeze up to 1 month.