Haitian Epis (Pepper, Herb and Garlic Marinade)

Recipe from Gregory Gourdet

Adapted by Brett Anderson

Updated December 13, 2022

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
15 minutes
Rating
4(124)
Comments
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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

  • ½ 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)

Ingredient Substitution Guide
Nutritional analysis per serving

16 grams carbs; 229 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 4 grams fiber; 416 milligrams sodium; 3 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  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.

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Ratings

4 out of 5
124 user ratings
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Comments

RN

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.

Sally

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

Kevin

This is very good. Not as spicy as I was expecting. Great for a marinade, but also would be good for a veggie dip.

vegasBaby

Reminiscent of Trinidad’s “the green seasoning.” I freeze it in cubes and add it to every.thing!

April

Had a Haitian roommate once that used Epis in a ground beef mixture which she stuff inside some puff pastry and baked. They were the most tasty patis that almost rivaled our Jamaican beef patties!

CAPhyl

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!

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