Add all ingredients to a food processor and blend until chopped and mixed well but still chunky.
2
If using olive oil, drizzle it into the epis while the mixture continues to blend. Blend into a pesto-like consistency. It should still have some texture rather than a smooth consistency.
3
Store Haitian Epis in the refrigerator for up to 2 weeks or freeze in ice cube trays and add them to dishes as you like. See suggestions below!
Chef’s Notes
Substitutions If you’d like more heat, use a blend of chilis like habaneros and jalapeño in place of ½ bell pepper. Depending on the desired spice level, use 1 to 4 chilis.
In place of basil, use more parsley.
Add 1–2 stalks of celery if desired.
Storage Store Haitian Epis in the refrigerator for up to 2 weeks or freeze in ice cube trays for up to 3 months.
Nutrition Facts
4 servings
Serving size
120g
Amount per serving
Calories60
% Daily Value *
Total Fat2.5g4%
Saturated Fat 0g
Trans Fat 0g
Cholesterol0mg
Sodium10mg1%
Total Carbohydrate10g4%
Dietary Fiber 2g8%
Total Sugars 4g
Includes 0g Added Sugars0%
Protein2g
Calcium 50mg4%
Iron 3.8mg22%
Potassium 250mg6%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1cupbasil leaves
½cupparsley leaves (roughly chopped)
2medium organic bell pepper (seeded and roughly sliced (about 2 cups))
Add all ingredients to a food processor and blend until chopped and mixed well but still chunky.
2
If using olive oil, drizzle it into the epis while the mixture continues to blend. Blend into a pesto-like consistency. It should still have some texture rather than a smooth consistency.
3
Store Haitian Epis in the refrigerator for up to 2 weeks or freeze in ice cube trays and add them to dishes as you like. See suggestions below!
