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Haitian Epis

Epis is one of the foundational flavor builders of Haitian cooking—a vibrant blend of fresh herbs, peppers, garlic, aromatics, and acid used to season everything from meats and poultry to seafood, rice, beans, soups, and stews. There is no single universal epis recipe. Ingredients and proportions can vary from household to household, with some versions bright green and herbaceous and others taking on golden or yellow-green tones from ingredients such as turmeric, peppers, or bouillon. This version celebrates that tradition with a balanced combination of fresh herbs, aromatics, citrus, and warm spices.
Prep Time15 minutes
Total Time15 minutes
Course: Seasoning
Cuisine: Island Favorites
Keyword: Haitian Epis, Seasoning
Servings: 3 cups

Ingredients

  • 1 packed cup fresh flat-leaf parsley
  • 1 packed cup fresh cilantro
  • 6 scallions roughly chopped
  • 1 medium yellow onion roughly chopped
  • 1 green bell pepper seeded and chopped
  • 2 celery stalks chopped
  • 10 garlic cloves
  • 10 sprigs fresh thyme leaves removed
  • 1 Scotch bonnet pepper stemmed and seeded, or to taste
  • 1 tablespoon fresh ginger chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon white vinegar
  • 1/3 cup olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon chicken bouillon powder optional
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground turmeric optional
  • 1/8 teaspoon ground cloves optional

Instructions

Prepare the ingredients.

  • Wash and thoroughly dry all fresh herbs and vegetables. Roughly chop the larger ingredients so they process evenly.

Build the epis.

  • Add parsley, cilantro, scallions, onion, bell pepper, celery, garlic, thyme, Scotch bonnet, and ginger to a food processor.

Add the acid and seasoning.

  • Add lime juice, vinegar, salt, bouillon if using, black pepper, turmeric if using, and cloves if using.

Process.

  • Pulse several times to begin breaking down the ingredients. With the processor running, gradually add the olive oil.

Check the texture.

  • Process until everything is finely chopped and well incorporated, but don't feel obligated to make it completely smooth. Epis can retain some texture.

Taste and adjust.

  • Adjust salt, acidity, and Scotch bonnet to your preference.

Notes

Chef Winston's Notes

The optional turmeric and bouillon can shift the epis toward the golden/yellow-green appearance seen in some household versions.
Don't judge epis by its color alone. The exact color, texture, and flavor can change considerably depending on the cook.

How to Use It

Use epis to season:
Chicken • Pork • Beef • Goat • Fish • Shrimp • Rice • Beans • Soups • Stews
For proteins, start with approximately 1–2 tablespoons per pound and adjust according to the dish.

Storage

Transfer to a clean airtight container and refrigerate promptly. For best quality, use within several days, or freeze portions for longer storage.