Haitian Epis (Spice)
I got a super curiosity for Haitian food during my first visit to Florida. On the day we eloped in the Keys, and a tour of Hemmingway's home; we were off to Mo's Caribbean for lunch. It was my first try of Haitian food and beer. Then I noticed some French tourists coming in and the owner being able to communicate with them. Needless to say the Haitian demographic is not large in California but I have been reading up on the history of Haiti and learning what the food is all about. Here is my stab at Haitian Epis (Spice). A condiment, base or sofrito like combination of spices that is used as the base in many Haitian dishes.
I assume there are many variations of this recipes. Next time I will probably add tomato or carrots to overcome some of the earthiness of it but it did come out pretty good.
- One bunch of cilantro.
- 1/2 of one bunch of parsley.
- One garlic bulb. Yes every clove in the bulb of garlic.
- One bunch of thyme.
- One celery stalk.
- One jar of roasted pimiento peppers. I really like these so I put in a 16oz jar.
- One small onion.
- One red bell pepper.
- One Habanero. Scotch Bonnet Peppers are not easily found in Northern California but Habanero's are.
Blend in batches if do not have a high powered food processer.
Blend down and add some salt.
I suppose you can go out and purchase mason jars but I happen to have a recycled collection of other food products have purchased that work well. I have read it stores well up to two months in the refrigerator or a suggestion is to make cubes in a ice cube tray to just pull out when needed.