This bold and vibrant Haitian Epis Seasoning Base is a cornerstone of Haitian cuisine. Made with a fragrant blend of peppers, onions, herbs, garlic, and cloves, it's the kind of prep-ahead flavor bomb that brings depth to everything from rice and beans to marinades and meats.
🕒 Ready in 10 minutes | 🍲 Makes ~2½ cups | 🧄 No-Cook Seasoning Base
Main flavors: Garlic, thyme, cloves, green onions, peppers
Best for: Marinades, rice, eggs, burgers, sauces
Recipe type: Food processor paste | Haitian seasoning
A quick blitz in the food processor, and you'll have a savory, versatile sauce that instantly boosts your meals. It's the kind of make-ahead seasoning that earns its place in your fridge-ready to use whenever you need to add a hit of flavor fast. Store it in a glass jar for up to two weeks, or freeze portions in an ice cube tray so you always have some on hand for quick cooking.
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Key ingredients (and why they work)
Vegetables - Great use for aging produce! Slightly wilted peppers or half onions work just as well here since everything gets blended.
Cloves - Whole cloves add deep flavor. Drop them in while the food processor is running to help them break down easily.
Better Than Bouillon - This is my go-to. It gives amazing umami flavor in a smooth paste form. Traditional recipes often use Maggi or bouillon cubes, but BTB works great here.
Thyme - You can add tender stems directly. The processor does the work for you! No need to strip every thyme leaf-just avoid woody stems!
Better Than Bouillon - I love this stuff, and I use it a lot. Mostly for ease, but it's a great product. With that being said, most of my recipe research for making Haitian epis seasoning base led me to use either Maggi seasoning or dry bouillon cubes. I haven't tried either in this recipe, but I really like the flavor of the sauce made with BTB, so it wins!
Exact measurements are listed in the recipe card below.
Tool you'll need
- 2 cup food processor
- measuring cups and spoons
- cutting board and sharp knife (paid link)
- spatula
- glass storage jar
How to make Haitian Epis Seasoning Base
- Set up a 2 cup food processor.
- Chop the larger vegetables into 2" pieces. Add them to the food processor along with the other ingredients.
- You don't need to strip the thyme. It can be added with the stems, but avoid woody stems.
- Pulse the sauce a few times, then blend all the ingredients on high, occasionally scraping down the side for 3-5 minutes or until everything is broken down into small bits. Slightly chunky is okay.
- Add the whole cloves after the processor is running.
Serving suggestions
When I first came across an epis recipe, I was drawn to it. I HAD to make it, and I loved the flavor immediately. I had no idea how to use it, though, so it often ended up stirred into eggs for breakfast.
After researching Haitian meals, I discovered Poulet ak nwa (Cashew chicken). It was so simple to make and tasted amazing. You can see it below and try the recipe here from Our Big Escape.
Other ways to use Haitian epis seasoning base
This flavor base is incredibly flexible! Try it…
- Stirred into scrambled eggs
- Used as a marinade for chicken, pork, or tofu
- Mixed into ground meat for burgers or meatballs
- Added to soups, stews, beans, or rice
- Blended into potato salad or pasta salad
Pro Tip!
For an unusual and flavorful breakfast, heat a spoonful in a pan, then crack an egg on top. Fry until the whites are set, and the edges begin to crisp. Heaven.
Ingredient Swaps & Variations
- Bouillon substitute - You can try using Maggi or a bouillon cube as a substitute for Better Than Bouillon if that's what you have on hand.
- Spice level - Add a Scotch bonnet or more cayenne if you like it hot-or leave it out entirely.
- Vinegar - Lime juice or white vinegar can be used as a substitute for apple cider vinegar in a pinch.
- Oil - Any neutral oil can be used in this recipe.
FAQ's
Up to 2 weeks in a sealed glass jar. For longer storage, freeze it in ice cube trays and transfer to a zip-top bag.
Yes! Spoon into silicone trays or small containers and freeze. You can drop a frozen cube into whatever dish you're cooking for a flavor boost.
You can use a high-speed blender instead. Simply add a splash of water or oil to help the mixture blend.
While not traditional, it's a great shortcut that adds flavor depth. You can swap it for Maggi or a bouillon cube for a more classic taste.
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Haitian Epis Seasoning Base
- Total Time: 10 minutes
- Yield: 2-3 cups 1x
- Diet: Vegetarian
Description
A foundation of Haitian cuisine blending onions, peppers, fresh herbs, cloves, and more to create a unique and savory flavor base for any dish.
Ingredients
- ⅓ cup olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons Better than Bouillon paste, vegetable flavor
- ½ green bell pepper, chopped into 2" pieces
- ½ red bell pepper, chopped into 2" pieces
- 1 cup packed parsley, tops and stems
- 3 green onions, chopped into 2" pieces
- 10 garlic cloves
- 6-8 sprigs of thyme
- 3 whole cloves
- 1 stalk of celery, chopped into 2" pieces
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper or scotch bonnet pepper (optional)
Instructions
- Combine all the ingredients in the bowl of a food processor.
- Pulse the processor a few times and then set to high.
- Blend for 2-3 minutes or until a sauce has formed and everything is minced into tiny bits.
- Store in a sealed glass jar in the refrigerator for several weeks or freeze for long-term storage.
Notes
The clove can be added whole, and the thyme can be added with the sprig if its soft, not woody; the processor will break them down completely.
- Prep Time: 10 minutes
- Category: sauce
- Method: food processor
- Cuisine: Haitian
Kaylen says
This sounds like it would be incredible in meatballs! I love that suggestion!