Haitian Epis is used as the base for almost all Haitian recipes. It is a perfect blend of fresh natural herbs, garlic, olive oil, vinegar, and peppers.
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This Haitian Epis (Haitian Seasoning Base) recipe is bold in flavor, easy to make, and is perfect for classic Haitian dishes!
When it comes to authentic Haitian food recipes, Haitians have a base seasoning that’s usually included in almost all dishes. Haitian Epis or Haitian seasoning, is mostly the same throughout the country. However, additional ingredients are added depending on the region.
What I like about Haitian Epis or Haitian Seasoning?
The seasoning can last up to 3 months in the refrigerator or longer depending on the ingredients that are used. Some people prepare the seasoning then freeze portions of it for later use. The acid in the seasoning help keep the ingredients from spoiling.
How do you make Haitian Epis?
You first need the base ingredients. You will need garlic, fresh parsley, assorted bell peppers, green onions, thyme, olive oil, salt and pepper, and Maggie; however, I do not use Maggie. Instead, I used better than bouillon because of the bold flavor. Depending on the person who is preparing the seasoning, sometimes spicy peppers are also added. All of the ingredients are added to a blender and is blended in the form of pesto.
If you love this Haitian Epis recipe, you’ll love it when preparing the Haitian Tasso, steak bites! Check out the video below to make it.
Latest Video: Haitian Tasso
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Haitian Epis (Haitian Seasoning Base)
Ingredients
- 1/2 cup Fresh parsley chopped
- 10 sprigs Thyme
- 1 tbsp Whole Cloves
- 10 Cloves garlic
- 1 cup Bell peppers and onions
- 1 cup Green onions
- 2 tbsp Basil
- 2 Tsp Salt and pepper
- 2 tsp Cayenne pepper
- 1 cup Olive oil
- 1/3 cup Apple cider vinegar
- 1/4 cup Better bouillon vegetable base paste
Instructions
- Place the ingredients in a blender or food processor. Blend to desired consistency, but not liquify. Blend in the form of pesto.
- Place in a 16oz jar. Refrigerate for later use.
Nutrition
Haitian Epis (Haitian Seasoning Base)
Ingredients
- 1/2 cup Fresh parsley chopped
- 10 sprigs Thyme
- 1 tbsp Whole Cloves
- 10 Cloves garlic
- 1 cup Bell peppers and onions
- 1 cup Green onions
- 2 tbsp Basil
- 2 Tsp Salt and pepper
- 2 tsp Cayenne pepper
- 1 cup Olive oil
- 1/3 cup Apple cider vinegar
- 1/4 cup Better bouillon vegetable base paste
Instructions
- Place the ingredients in a blender or food processor. Blend to desired consistency, but not liquify. Blend in the form of pesto.
- Place in a 16oz jar. Refrigerate for later use.
Natasha Hunter
I so cannot wait to try this =:) looks delish.
Mirlene
Thank you so much! Hope you like it. Please enjoy/1
Bina Messenger
Hi Just found your recipe. What can I use this seasoning base with?
Thanks
Barb J.
Good Morning,
I was wondering what would you add to give it a spicy kick? I’m very excited to try something I’ve never made before. Thank you.
Mirlene
Hi Barb,
Thank you for your comment. To Make this it spicy or give it a little kick, add scotch bonnet peppers (start with 2), habanero peppers (start with 2), or cayenne peppers (start with 2 tablespoon) to it.
Barb J.
Thank you! 😊
Merry
I don’t understand bouillon cubes. Aren’t they a mix of seasonings in themselves? Also they contain MSG which is horrible for hypertension. Is there a substitute?
Mirlene
Hi Merry,
Thank you for reading. Yes, you are absolutely right. They do contain MSG. Depending on the cook’s preference, bouillon cubes are used to make this seasoning. However, WE DO NOT use bouillon cubes because it contain MSG. We recommend better using better than bouillon, vegetable base, as it does not contain MSG, or you may use a vegan bouillon blend.
Naz Sicherman
Wow. The complex flavors in this kept my husband guessing what this was made of. Very tasty!
Mirlene
By far, my favorite comment. Thank you so much, Naz!
Suzie
Hello. I would like to try this recipe but I am curious about the addition of whole cloves. Do they soften at all or do they remain as little woody bits once you’ve ground everything together?
Mirlene
Hi Suzie,
You will not notice the cloves if blended properly.
Jessica
I loved your recipe This is my second time using it and I put my little twist on it and added a little orange and lime this time around but I’m in love and I don’t think I could cook without a jar of epis anymore
Mirlene
WOW, Jessica! Thank you very much. This makes me happy to hear. Happy Holidays.
Karen Baum
I am going to try this tomorrow for new Haitian friends. Are these measurements for herbs fresh or dried? It seems only thyme specified and I dont want to get it wrong!!
Mirlene
Hi Karen,
The measurements are fresh for the herbs. 1/2 cup Fresh parsley, 10 sprigs Thyme, 2 tbsp Basil (you can use fresh or dry for the basil).
Carla
I have a question would I be able to use palm oil in place of olive oil, or would it ruin the flavor of the epis?
Mirlene
Hi Carla,
Thank you for your question. You can use palm oil, but I strongly suggest olive oil as it is a healthier oil to use. Palm oil is a lot greasier than olive oil, which will be noticeable in the Epis. As for taste, it will not be too noticeable unless you use an extreme amount.
Joanna
Do I take the stems off of the Thyme before blending?
Mirlene
Hi Joanna, taking the stems off is not necessary nor will it alter the seasoning.
Jacquelyn
Just found your recipe for Epis. I’ve made Epis from another recipe and it was okay….but was lacking. Yours looks very robust from the pictures and I look forward to making it. What is the ratio of peppers to onion and salt to pepper? Your recipe says 1 cup pepper and onions – Is that 1 cup each? And the same for salt and pepper is that 2 tsps each?
Mirlene
Hi Jacqelyn, Thank you for your comment. I used the bell pepper and onion mix. Most local grocery stores will carry them and it will be named fajita mix. I used 2 tbsp. salt and 2 tbsp. black pepper. I hope this helps. Please comment back to let me know how the seasoning turned out for you.
Jennifer
Tbsp or tsp
Mirlene
If you are using the powdered version, start with 1 tablespoon and adjust the measurements to your tasting as you go along.
Simmone
Hi, I’m allergic to apples, so apple cider vinegar will work for me. Could I use lime, lemon, or white vinegar would for the acid levels.
Also would tomatoes to the blend work as well.
Mirlene
Hi Simmone,
yes, you can use distilled or white vinegar as well as lime or lemon juice. No, tomatoes will alter the flavors, it may turn it into a slightly reddish color.
Marsha K.
Can jerk seasoning be used in place of epis?
Mirlene
Please clarify your question.
Alma
No that is not the same flavor profile. It has several ingredients that are Asian based and has sugar added to it.
Novella
How long will this usually keep in the refrigerator?
Mirlene
The seasoning can last up to 3 months in the refrigerator or longer depending on the ingredients that are used.
TB
Just made this. Forget seasoning meats or vegetables – I just wanted to eat it out of the food processor! Thank You, Mirkene – and God Bless You!
Mirlene
Hello TB!
Thank you very much for your kind words. I am so glad you enjoyed it this much. God Bless You Too! 🙂
Deborah Doncses
If I substitute leeks for scallions, how many leeks would I use for this recipe? Thank you.
Mirlene
Because of the size of the jar, I would use no more than 2 as you do not want the flavor to be overbearing.
Jennifer
Hi Mirlene,
Would using a maggi cube mess up the dish. I love maggi.
Thank you for your recipes. I miss my grandmothers Haitian food and Haitian food in general, but need recipes.
Mirlene
Hi Jennifer! Thank you very much for your comment. No, Maggi will not mess up the dish. Since this is a seasoning base, I recommend starting with two cubes as due to the sodium level. You can always add more if needed. It makes me happy to read you like the recipes.
bettina clermont
Hi! Can I substitute a vegetable bullion cube for the better than bullion??
Mirlene
Yes, Bettina you can as I have done so in the past. Enjoy!
Isabella
Love how flavorful this is and it looks AMAZING!
MDesir
Thank you, Isabella!
April
I think if we were to talk about the ideal mix – it would 100% be herbs, garlic, olive oil and peppers. I love using vinegar, too. Such a flavor bomb!
MDesir
Thank you, April
Tessa Simpson
Man, the flavors in this sound amazing!! What a great way to season So many tings!