Haitian Epis Sauce
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Haitian Epis Sauce is the key ingredient for most all Haitian food. If you go to ten Haitian homes and taste each of their Epis sauce, each will taste a little different though all of them you will recognice to be uniquely the spice used in Haiti to flavor and marinate many foods. In Haiti, many cooks will make this sauce using a wooden mortar which seems to make the flavor even stronger than when using a mixer. |
What you need to make approximately two cups of Epis Sauce
Mixer or mortar
Here is the base of Epis Sauce
1/2 bunch of curly parsley or approximately 10 springs. Cut the stems just below the part where the leaves spread out.
1/2 onion
1/2 green bell pepper
3-4 gloves of garlic
3-4 scallions including the green parts
1/2 to 1 very ripe tomato (though some people omit this)
Salt or some type of Maggi cube. Use the healthier option such as "Not Beef" or Not Chicken" Cubes. More info here!
Some oil and water for blending
Wash all vegetables and cut small to fit into the blender. Blend all ingredients at once. Some cooks like to add a few springs of cilantro and/or fresh thyme.
Mixer or mortar
Here is the base of Epis Sauce
1/2 bunch of curly parsley or approximately 10 springs. Cut the stems just below the part where the leaves spread out.
1/2 onion
1/2 green bell pepper
3-4 gloves of garlic
3-4 scallions including the green parts
1/2 to 1 very ripe tomato (though some people omit this)
Salt or some type of Maggi cube. Use the healthier option such as "Not Beef" or Not Chicken" Cubes. More info here!
Some oil and water for blending
Wash all vegetables and cut small to fit into the blender. Blend all ingredients at once. Some cooks like to add a few springs of cilantro and/or fresh thyme.