Haitian epis
1 standard portion
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup of parsley (chopped (leaves only))
- 2 bell peppers (sliced)
- 1 small onion (chopped)
- 6 sprigs of thyme
- 3 scallion (sliced)
- 6 garlic cloves
- 3 whole cloves
- 1-2 celery stalks (optional)
- 1 low/free in sodium msg free bouillon cube or 2tbsp of paste (optional)
- ΒΌ-Β½ scotch bonnet (optional)
- β cup of olive oil
- 3 tbsp of apple cider vinegar or lime (can use both)
Method
- Add all of the chopped ingredients to a food processor fitted with an S blade excluding the olive oil and lime/vinegar.
- Proceed to pulse/breakdown the vegetables into smaller pieces.
- Now slowly pour in the liquids - olive oil, lime and/or vinegar
- Continue to pulse until the mixture is almost liquid with some chunky bits like a pesto texture.
- Pour into a large jar and refrigerate or freeze in ice cubes/small portions in pots