Haitian Epis (Green Seasoning) is an essential component in many Haitian dishes. Epis is a seasoning base that consists of fresh ingredients; like garlic, scallions, parsley, and the list goes on. If you are looking for a kick to any dish. Epis will provide your dish with so much flavor. You can add it to your meats, soups, rice, and more.
Epis/ green seasoning is a seasoning that many Caribbean cultures make. I have seen Green seasoning made in different ways, so there is literally no right or wrong way to make this season. I make my version based on my taste and liking. I use a few ingredients because I like it that way. I also usually like to add fresh onions, sweet peppers, and other spices separately, and prefer it not blended. However, you can add more ingredients of your choice.
Haitian Epis (Green Seasoning)
Ingredients
- ½ Scotch Bonnet Hot Pepper (Keep Seeds & Membrane)
- 4 Garlic, bulb
- 4 Scallions, bunches
- 8 – 10 Thyme, spring
- 1 Cup Parsley
- ½ Sweet Red Pepper
- 1 tsp Salt
- 2 tsp White Vinegar, for freshness
- ¾ Cup Grapeseed Oil or Vegetable Oil
Instructions
- Step 1: In a blender or food processor, place half of the ingredients in the blender and blend. Shake it a couple times if it doesn't mix smoothly or use a spoon to mix all together.
- Step 2: This is a two step process. Add the rest of your ingredients, and blend the rest all together.
- Step 3: Store in a mason jar.
Epis/ green seasoning can last for 2 – 3 weeks in the fridge. However, if you are not going to use it as much. Freeze it in ice cubes or a freezer ziplock bag so it can stay fresh and last longer. It can freeze up to 2 – 3 months in the freezer.
I cook often so I usually make a new batch every couple of weeks.
Note: I do not add any bouillon cubes to my Epis. Just a little salt for freshness. I like to combine my own seasoning or bouillon cubes of my choice after each use, however, this is just my personal preference.