Haitian Epis (Caribbean Green Seasoning)

What is Haitian Epis made of?

Haitian epis, or commonly known to other Caribbean countries as “Green Seasoning” or maybe even “Sofrito” is a seasoning made of fresh herbs and spices. It is the holy grail of seasoning due to its versatility and it’s many uses. This seasoning can also be customized to your liking, but typically consists of bell peppers, onion, garlic, thyme, scallion, parsley, and sometimes scotch bonnet pepper. In other Caribbean & Latin countries, there is the addition of culantro or better known as “shadow beni/chadon beni” when making Trinidadian green seasoning.

Is Epis the same as Sofrito?

There are many similarities between epis and sofrito which makes this seasoning such a unifying component of our shared heritage. The inclusion of culantro at times is what distinguishes one from the other, but generally speaking they are culturally equivalent.

What is Epis used for?

Epis is used to flavor fish, meat, poultry, beans, and stews. This seasoning can be used in just about everything you cook and is used to marinate fish, meat, and poultry. Frying the epis prior to sauteeing beans is also an excellent way to intensify the flavor of beans in your rice dish and bring it to life

Epis Recipe

• 1 large green pepper
• 1 large red pepper
• 1 head of garlic
• 2 large onions
• 3-4 scallion
• 1 bushel of parsley
• 1 bushel of cilantro
• 1 scotch bonnet pepper
• 1/2 fresh lime, squeezed
• 2 tbsp EVOO
  • A few sprigs of thyme can also be added to this recipe

Directions:

Finely chop all ingredients and add to a blender or food processor. Blend until ingredients become become pureed. Store in air tight mason jars. This will yield approximately 3 large mason jars.

How do I store Haitian Epis?

You can keep your seasoning stored for up to 30 days or more in air tight mason jars in the refrigerator. You can also freeze this seasoning and store in ice cubes or a freezer safe storage bag.

Can I customize my Haitian Epis?

You can definitely customize this seasoning to your likely. There are times I swap in yellow bell pepper, I omit the scotch bonnet pepper, and there are times when I used to add a chicken bouillon cube and all purpose seasoning. In the interest of being conservative with salt intake, I have omitted the use of chicken bouillon and all purpose seasoning.