Epis Recipe

Ingredients:

  • 1 cup fresh parsley (leaves and tender stems), roughly chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 small Scotch bonnet pepper, seeded (optional, adjust for heat preference)
  • 10-12 scallions, thinly sliced
  • 1 medium yellow onion, chopped
  • 8 cloves garlic, peeled
  • 15 sprigs fresh thyme, leaves removed
  • 1/2 cup olive oil
  • 3 tablespoons apple cider vinegar or lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment:

  • Food processor or blender
  • Glass storage jar with lid

Instructions:

  • Prep the ingredients: Wash and chop all the vegetables. Peel the garlic cloves. Remove the leaves from the thyme sprigs.
  • Combine in food processor: Add all ingredients to the food processor or blender. Start with solid ingredients (herbs, vegetables, garlic) and then drizzle in the olive oil and vinegar or lime juice as you pulse.
  • Process to desired consistency: Pulse the mixture until it forms a thick, chunky paste. It should roughly resemble pesto. Avoid over-blending, as you want some texture to remain.
  • Taste and adjust: Give your epis a taste test. Adjust salt, pepper, vinegar/lime juice, or add more Scotch bonnet pepper (if using) for extra heat to your preference.
  • Store: Transfer the epis into a clean glass jar and seal tightly. It can be stored in the refrigerator for up to a week. For longer storage, freeze the epis in ice cube trays or small freezer-safe containers.

Tips:

  • Variations: Some recipes include celery stalks, a small piece of leek, or other herbs like cilantro. Feel free to add these based on your taste.
  • Spice level: Adjust the amount of Scotch bonnet pepper (or omit it entirely) to control the heat.
  • Freezing: Freezing epis in ice cube trays makes it easy to portion out for future use.

How to use Epis:

  • Marinade: Epis is a fantastic marinade for meats like chicken, pork, beef, or seafood. Marinate for at least 30 minutes or ideally overnight for maximum flavor infusion.
  • Flavor base: Add epis as you start cooking stews, soups, rice dishes, and sauces to build a delicious depth of flavor.

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