tradditional Haitian Epis recipe

Serves: 10

Prep time: 20 mins

Cook time:

Total time: 20 mins

Dietary: vegan

Meal type:

Misc:

Occasion:

Author: dghchocolatier

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Ingredients

  • 10 sprigs of washed parsley
  • 1 Spanish onion
  • 2 celery stalks
  • 2 bunch washed coriander
  • 2 green peppers
  • splash olive oil
  • sea salt
  • ground black pepper
  • 1 Scotch bonnet de-seeded finely chopped

Method

Remove stems, and de-seed ingredients according to your preference. (Leaving the seeds in will contribute greatly to the 'heat' level of the spicy peppers.)

Try to chop everything to be roughly equal size; it will make easier to avoid too-large pieces later, or being forced to blend too long, past the desired texture.

In a blender, add the herbs, onions, peppers, celery, and garlic, and oil.  Process until the ingredients have an even consistency and resemble a pesto or kind of textured paste. 

You do not want to blend until pureed or liquefied.

Season with sea salt and ground black pepper.

Pour the epis into a jar, cover, and refrigerate until needed.  (Can be made up to five days ahead, or frozen for up to one month.)