Haitian Epis (Pepper, Herb and Garlic Marinade)

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.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Add all ingredients to a large bowl and toss very well to  combine. 
  2. Step 2

    Working 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. 
  3. Step 3

    Transfer to a lidded container and refrigerate up to 1 week or freeze up to 2 months.