Haitian Epis (Pepper, Herb and Garlic Marinade)

Name: Haitian Epis (Pepper, Herb and Garlic Marinade)
Total time: 15 min
Yield: About 4 cups
Ingredients: 1/2 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 (such as Diamond Crystal)

Recipe from Gregory Gourdet

Adapted by Brett Anderson

Updated Dec. 14, 2022

Haitian Epis (Pepper, Herb and Garlic Marinade) — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 15 minutes
Rating: 4(114)
Comments: Read comments

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. —Brett Anderson

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Ingredients

Yield:About 4 cups

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 (such as Diamond Crystal)

Ingredient Substitution Guide

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Preparation

Step 1
Add all ingredients to a large bowl and toss very well to combine.
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.
Step 3
Transfer to a lidded container and refrigerate up to 1 week or freeze up to 2 months.

Ratings

4 out of 5

114 user ratings

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Comments

RN1 year ago

I have made a version of this before and from what I've gathered, in traditional Haitian kitchens this is kept in the back of the fridge for months. Its one of those ingredients one always has on hand.

Sally1 year ago

Amazing synergy in those flavors -- even without the habanero.

CAPhyl1 month ago

I make this and use it in so many things...it is so spicy and good. I used it in meatballs and sauces and anything that needs a kick to it. It makes quite a lot. I made it first time for the Haitian boulet meatballs (NY Cooking recipe) and had lots left for other meals. Highly recommend making this for the meatballs and then using it your other cooking, particularly if you like it hot!

KPC3 months ago

Épis relies on the heat of the chilies used. I subbed in couple of serranos for the scotch bonnet. I have added it to sandwiches and used it as base for rice pilaf. Great stuff to keep on hand.

RN1 year ago

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