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.

Ingredients

• 0.5 cup extra-virgin olive oil
• 1 medium green bell pepper, stemmed, seeded and roughly chopped
• 1 medium white onion, roughly chopped
• 3 large shallots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 medium parsley bunch, leaves and tender stems roughly chopped
• 1 small cilantro bunch, leaves and tender stems roughly chopped
• 1 bunch scallions, trimmed and roughly chopped
• 2 Scotch bonnet or habanero chiles, stemmed
• 3 tablespoons white wine vinegar
• 3 tablespoons fresh lime juice (from 1 large lime)
• 3 tablespoons fresh thyme leaves
• 8 garlic cloves, peeled
• 4 whole cloves
• 2 tablespoons kosher salt

Steps

1. Add all ingredients to a large bowl and toss very well to  combine. 
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. Transfer to a lidded container and refrigerate up to 1 week or freeze up to 2 months.