This is seriously a party in your food processor! Beautiful colors, fresh, invigorating smells. Haitian epis seasoning base is a mix of a variety of ingredients. This includes raw onions, peppers, fresh herbs, cloves, and more, quickly processed into a sauce, culminating in a savory seasoning that has the ability to elevate the flavor profile of any dish it's paired with.
Haitian Epis is usually referred to as a seasoning base, but what does that mean?
A seasoning base or flavor base is basically used at the beginning of building a recipe. A foundation for flavor, if you will. I always say salt at every step for the best balance and depth of flavor. Using a seasoning base takes this process to the next level and greatly enhances the overall taste. I highly recommend giving it a try.
Various cuisines use flavor bases to begin their dishes. For example, Latin countries use a mix of veggies, herbs, and oil called Sofrito. Italy uses Soffritto, and France uses Mirepoix, which is both made of onions, celery, and carrots. And in Asia, they commonly use green onions, garlic, and ginger. It's fascinating how different cultures have their own unique ways of starting each recipe!
Read on for all the loving details, or skip on down to the recipe card!
Featured Ingredients
Read below about a few of the ingredients used to make this seasoning.
Vegetables - This is awesome for using leftover bits of vegetables. Everything is pureed together, so if you have a wrinkly bell pepper or a wedge of onion dying in your veggie bin, they work just as well as something fresh!
Cloves - I use whole cloves as they get demolished by the food processor. Mostly for my own comfort, I drop them in last while the processor is running. Same for the thyme. The processor usually takes care of the stems, though you may find one or two to pick out. Much easier than removing all those tiny leaves by hand.
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 BTB and it doesn't have MSG, so it wins!
Here is me saying don't leave it out: In order to enhance and round out the overall taste of Haitian epis seasoning base, incorporating bouillon is a crucial step. This addition will give you the necessary salty and umami notes.
Tools for the job
- food processor
- measuring cups and spoons
- cutting board and sharp knife (paid link)
- spatula
- glass storage jar
How to make this - the details
- This marinade comes together quickly. Set up your food processor (a high-powered blender works, too!) and all the ingredients.
- Chop the larger vegetables down into 2" pieces. Put them in the food processor along with the other ingredients. I like to add the whole cloves after the processor is running.
- Pulse 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. We're not going for smoothie consistency or a full puree.
How to use Haitian Epis seasoning
When I first came across an Epis recipe, I was drawn to it. I HAD to make it. And I loved the flavor immediately! But I had no idea what to do with it at the time. I often would stir it into scrambled eggs for breakfast.
Then I started researching Haitian dinner recipes and came across a few for Poulet ak nwa (cashew chicken). Sounded pretty simple to make, and it was! Bonus, the flavor was amazing. Not to miss. This one here at Our Great Escape was simple to put together and delicious. You can see pictures of the dish below.
Other ways to use Haitian Epis seasoning base:
- Drop a large spoonful into your hot pan before adding any other ingredients for just about any savory dish you make.
- Stir it into eggs, potato salad, or mac salad
- Use it to marinate any kind of meat
- Blend into ground beef for burger patties or meatloaf
- Now one of my favorites is adding a tablespoon to a pan, heating then cracking an egg right on top. The seasoning carmelizes as the egg fries. (Insert drooling emoji here!)
- Or try out a Haitian recipe; It's on the ingredient list of many of them.
Please leave a comment and let me know what you think!
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Haitian Epis Seasoning Base
- Total Time: 10 minutes
- Yield: 2-3 cups
- 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
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