Haitian Epis (Pepper, Herb and Garlic Marinade)
Epis is a foundational ingredient used to flavor a wide array of Haitian dishes. Gregory Gourdet, a Haitian-American chef, uses it to marinate everything from fish to chicken thighs to beef short ribs. He encourages home cooks to make extra to use as a marinade or to flavor stews, soups, vinaigrettes, sautéed vegetables or even meatloaf. The chunky, spicy purée keeps in the refrigerator for one week, and in the freezer for two months.
- Serves: 4 persons
- ½cup extra-virgin olive oil
- 1medium green bell pepper, stemmed, seeded and roughly chopped
- 1medium white onion, roughly chopped
- 3large shallots, roughly chopped
- 2celery stalks, roughly chopped
- 1medium parsley bunch, leaves and tender stems roughly chopped
- 1small cilantro bunch, leaves and tender stems roughly chopped
- 1bunch scallions, trimmed and roughly chopped
- 2Scotch bonnet or habanero chiles, stemmed
- 3tablespoons white wine vinegar
- 3tablespoons fresh lime juice (from 1 large lime)
- 3tablespoons fresh thyme leaves
- 8garlic cloves, peeled
- 4whole cloves
- 2tablespoons kosher salt
Step 1Add all ingredients to a large bowl and toss very well to combine.
Step 2Working in batches if necessary, transfer the mixture to a food processor or blender and pulse into a chunky purée. The consistency should be similar to that of a thick pesto.
Step 3Transfer to a lidded container and refrigerate up to 1 week or freeze up to 2 months.