Ingredients
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8 green onions, roughly chopped
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1 green bell pepper, quartered
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1 red bell pepper, quartered
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1 yellow bell pepper, quartered
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1 large yellow onion, quartered
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2 habanero or Scotch bonnet peppers, seeded
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5 cloves garlic, peeled
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2 cups fresh parsley leaves
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1 1/2 cups fresh cilantro leaves
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3 limes, juiced
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1/4 cup olive oil
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1 tbsp fresh thyme
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1/2 tsp ground cloves (optional)
Steps
1
In a blender, combine the green onions, bell peppers, yellow onion, hot peppers and garlic. Blend, stopping to scrape down the sides as needed, until finely chopped.
2
Add the parsley, cilantro, lime juice, oil, thyme, and clove, if using. Blend until a chunky paste forms. Season with salt and pepper.
3
Store the epis refrigerated in an airtight container for up to 2 weeks.
Tips
This Haitian epis recipe yields approximately 5 cups.
