Posted On By Mirlene Last updated 119 Comments
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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.
Savory Thoughts:If you set goals and go after them with all the determination you can muster, your gifts will take you places that will amaze you. – Les Brown
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.
WhatI likeabout 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 usedbetter than bouillonbecause 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 theHaitian Tasso, steak bites! Check out the video below to make it.
Latest Video:Haitian Tasso
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Haitian Epis (Haitian Seasoning Base)
Savory Thoughts
Learn to make Haitian Epis as it 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.
4.99 from 82 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Dish, Seasoning Base
Cuisine Haitian
Servings 76 Servings
Calories 29 kcal
Ingredients
- ½ cup Fresh parsley chopped
- 10 sprigs Thyme
- 1 tablespoon Whole Cloves
- 10 Cloves garlic
- 1 cup Bell peppers and onions
- 1 cup Green onions
- 2 tablespoon Basil
- 2 teaspoon Salt and pepper
- 2 teaspoon Cayenne pepper
- 1 cup Olive oil
- ⅓ cup Apple cider vinegar
- ¼ 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
Serving: 76ServingsCalories: 29kcalCarbohydrates: 1gFat: 3gMonounsaturated Fat: 2gSodium: 145mgPotassium: 14mgVitamin A: 50IUVitamin C: 1.7mgIron: 0.2mg
Making this recipe?Mention @MSavoryThoughts or tag #SavoryThoughts!
Tried this recipe?Mention @SavoryThoughts or tag #SavoryThoughts!
Haitian Epis (Haitian Seasoning Base)
Savory Thoughts
Learn to make Haitian Epis as it 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.
4.99 from 82 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Dish, Seasoning Base
Cuisine Haitian
Servings 76 Servings
Calories 29 kcal
Ingredients
- ½ cup Fresh parsley chopped
- 10 sprigs Thyme
- 1 tablespoon Whole Cloves
- 10 Cloves garlic
- 1 cup Bell peppers and onions
- 1 cup Green onions
- 2 tablespoon Basil
- 2 teaspoon Salt and pepper
- 2 teaspoon Cayenne pepper
- 1 cup Olive oil
- ⅓ cup Apple cider vinegar
- ¼ 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
Serving: 76ServingsCalories: 29kcalCarbohydrates: 1gFat: 3gMonounsaturated Fat: 2gSodium: 145mgPotassium: 14mgVitamin A: 50IUVitamin C: 1.7mgIron: 0.2mg
Making this recipe?Mention @MSavoryThoughts or tag #SavoryThoughts!
Tried this recipe?Mention @SavoryThoughts or tag #SavoryThoughts!
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Reader Interactions
Comments
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Evita says
Is it 2 tsp each of salt & pepper or 1 tsp of each?
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Mirlene says
Hi Evita,
It’s 2 tsp each of salt & pepper.Reply
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Denise says
I can’t find better than bouillon. If I use powdered Maggie is it also 1/4 c.? thanks
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Mirlene says
No. Two tablespoons should be sufficient.
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Dixie Bickel says
I never made Epis but had it in cooking almost daily for 30 years! This recipe is great tasting and so fresh. The cayenne pepper may have made it a little spicy but I’ll see when I actually cook the Tasso I used it on. Am making Sos Legume. I did put oregano instead of cloves. I don’t like cloves and my friend recommended oregano. Thank you for this recipe.Reply
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Mirlene says
Thank you so much, Dixie!
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Antoinette says
This seasoning blend gave my food LIFE. It is divine. Thank you so much @savorythoughts for sharing your recipe. I feel like I will be putting this on everything. I recently used it on my baked salmon. So delicious. Thank you again.
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Mirlene says
So glad to hear that, Antoinette. Thank you!
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Julie says
I am definitely going to try this. Should I leave the stem on the thyme. Also, if I add lemon or lime will it still last as long or do you recommend I add lemon when I am ready to season my meat.
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Mirlene says
Hi Julie,
Thank you. You definitely want to add the lemon / lime juice when blending. This will help preserve the seasoning. Also, yes, I usually leave the stem.Reply
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Lori says
What can be substituted for the Better than Bouillon? I don’t like that product and am hoping to find a tasty alternative. Thanks!
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Mirlene says
Hi Lori,
You can use vegetable bouillon cubes.Reply
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Alie says
hello I love this recipe instead of 2 tbsp of basil can I put 1 tbsp of basil and 1 tbsp of dried oregano ? thanks
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Mirlene says
Hi Alie,
Thank you very much. Yes, you can use oregano. The taste of oregano is subtle, it will not alter the final result.
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Elaine Benoit says
Can I add something other than Boullion? Not a fan since I find it too salty. I soooo want to make this.
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Mirlene says
Hi Elaine!!! Absolutely, You can. Add it in moderation – Taste as you go. Please let me know your thoughts when you try it.
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Sila says
Hi, looks delicious. Did you use a mix of green and red bell peppers along with the onions.
I’m planning to make grilled chicken. Any ideas from you would be great. My family has to have a sauce with any type of meat they eat lol!
ThanksReply
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Mirlene says
Hi Sila,
Thank you so much. Yes, you can use mixed bell peppers for this recipe. In terms of greens, it’s best to use fresh herbs. Thanks again.Reply
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Edith says
Hi, bell peppers do not agree with me, what can I substitute for it. Can I make the epis or any Haitian sauce without the bell peppers. Thank you
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Mirlene says
Absolutely, Edith. Thank you for your question. Instead of using bell peppers, you can opt in for Anaheim peppers or Poblano peppers. Please keep in mind these peppers tend to be a little spicy. You can also add in more onions such as sweet onions or red onions will work well. Thank you.
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Pepper says
This looks absolutely wonderful. I have a question – it says “Cook Time” 10 minutes. However, I do not see that this is actually cooked. Does that refer to blending time?Reply
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Mirlene says
Hi Pepper, Thank you so much for your comment and question. Yes, it is referring to blending time.
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Keisha Washington says
I just want to say this page and your recipes make me smile. So nostalgic and pleasant to feel my culture through your cooking and recipes.
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Mirlene says
Thank you so much, Keisha. Your comment means a lot to us.
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Tiffani says
This is one of the best marinades/seasoning bases I have ever used. I make a big batch of it and keep some in the fridge for anything–chicken, seasoning potato wedges, adding citrus and more oil for a dressing…. everything. I will prob try to use this with a grilled shrimp recipe to mix it up. Thank you!!
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Mirlene says
Thank you so much, Tiffani
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Robin says
So you just add the bullion the way it is or do you add water with it?
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Mirlene says
No. Just add the bouillon the way it is.
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Nicole fischer says
Just made this…OMG, it’s my new favorite sauce for EVERYTHING! Thanks for sharing this recipe!!Reply
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Mirlene says
hahah Thank you, Nicole! We are very glad you like it. 🙂
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Shawn says
Thank you your recipe
This is Caribbean Green Seasoning or Sofrito
For our low sodium family please omit bullion and add more fresh herbsReply
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Natasha Hunter says
I so cannot wait to try this =:) looks delish.
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Mirlene says
Thank you so much! Hope you like it. Please enjoy/1
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Bina Messenger says
Hi Just found your recipe. What can I use this seasoning base with?
Thanks
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Islandgirl says
Use in a tomato sauce based soup and then add chicken legs and thighs
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Barb J. says
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.Reply
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Mirlene says
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.Reply
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Barb J. says
Thank you! 😊
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Lindsay says
Hi can I make this for Haitian Spaghetti. I never made it before and wanted to make sure.
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Mirlene says
Yes, you can use it to help season your Haitian Spaghetti.
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Lindsay says
Thank you.
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Merry says
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?
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Mirlene says
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.Reply
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Mya says
Hello
Do I sauté or roast the veggies or do I use raw veggies?Reply
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Mirlene says
No…Simply make the Epis as directed.
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Naz Sicherman says
Wow. The complex flavors in this kept my husband guessing what this was made of. Very tasty!Reply
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Mirlene says
By far, my favorite comment. Thank you so much, Naz!
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Suzie says
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?
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Mirlene says
Hi Suzie,
You will not notice the cloves if blended properly.Reply
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Jessica says
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
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Mirlene says
WOW, Jessica! Thank you very much. This makes me happy to hear. Happy Holidays.
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Karen Baum says
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!!
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Mirlene says
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).Reply
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Carla says
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?
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Mirlene says
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.Reply
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Joanna says
Do I take the stems off of the Thyme before blending?
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Mirlene says
Hi Joanna, taking the stems off is not necessary nor will it alter the seasoning.
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Jacquelyn says
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?
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Mirlene says
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.
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Jennifer says
Tbsp or tspReply
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Mirlene says
If you are using the powdered version, start with 1 tablespoon and adjust the measurements to your tasting as you go along.
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Simmone says
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.
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Mirlene says
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.Reply
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Marsha K. says
Can jerk seasoning be used in place of epis?
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Mirlene says
Please clarify your question.
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Alma says
No that is not the same flavor profile. It has several ingredients that are Asian based and has sugar added to it.
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Novella says
How long will this usually keep in the refrigerator?
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Mirlene says
The seasoning can last up to 3 months in the refrigerator or longer depending on the ingredients that are used.
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TB says
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!Reply
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Mirlene says
Hello TB!
Thank you very much for your kind words. I am so glad you enjoyed it this much. God Bless You Too! 🙂Reply
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Deborah Doncses says
If I substitute leeks for scallions, how many leeks would I use for this recipe? Thank you.
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Mirlene says
Because of the size of the jar, I would use no more than 2 as you do not want the flavor to be overbearing.
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Jennifer says
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.
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Mirlene says
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.
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bettina clermont says
Hi! Can I substitute a vegetable bullion cube for the better than bullion??
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Mirlene says
Yes, Bettina you can as I have done so in the past. Enjoy!
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Isabella says
Love how flavorful this is and it looks AMAZING!Reply
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MDesir says
Thank you, Isabella!
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April says
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!Reply
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MDesir says
Thank you, April
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Tessa Simpson says
Man, the flavors in this sound amazing!! What a great way to season So many tings!Reply
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Linda says
You just made me travel to another part of the world with this seasoning base. I love learning what other regions are making and this needs to happen soonReply
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MDesir says
Awww thank you, Linda! It’s a time saver with this seasoning.
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Cheese Curd In Paradise says
I love the sound of the vinegar, cloves, green onion, and basil combo! This sounds very delicious and would be great with meats or veggies!Reply
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MDesir says
YES, absolutely!
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Jori says
Thank you for this introduction to Haitian food. I’m quite unfamiliar so am super excited to learn about it!Reply
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MDesir says
You are very welcome and thank you for reading!
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Megan Stevens says
Wow, your photos are inspiring: This looks SOO delicious! What a great tool for making yummy dinners! Can’t wait to try it!Reply
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MDesir says
You are too kind, Megan! Thank you very much.
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Jacqueline Debono says
Love all the flavours in this Haitian seasoning! I can imagine how it would really take meat dishes to another level!Reply
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MDesir says
It’s wonderful with meat and fish.
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candiss says
I can imagine so many delicious uses of this Haitian Epis outside of just traditional Hatian food. It sounds wonderfully complex and delicious!
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MDesir says
Good, Candiss. I am very glad to hear that.
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Kelly Anthony says
I’m not super familiar with Haitian food the flavors in this seasoning sound amazing! I’m sure this would add some serious depth to any dish.Reply
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Lathiya says
This Haitian Epis looks awesome…I love the flavors went into this seasoning…looks I have to give this a tryReply
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CHIHYU says
The seasoning base is so gorgeous! I love the color and the flavor, too!Reply
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MDesir says
Thank you!
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Jeannette (Jay Joy) says
UGH! I am looking for a seasoning to make with ingredients I can get in my country, Tonga. It’s really hard to find one. This Haitian Epis (Haitian Seasoning Base) recipe looks so good, can I do it without the whole cloves and better than bouillon?Reply
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MDesir says
Yes, you can definitely make it without the whole cloves and better than bouillon. The beauty about this seasoning is that you can include any ingredients to make it as tasty as you wish. Please enjoy!
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STACEY CRAWFORD says
Wow, I can’t wait to try this! I have not had this before and it looks delicious!Reply
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kelly says
This is my kind of seasoning. What great spices and flavor!
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Carmen Berry says
Wow, I love the variety of colors in flavors in this recipe! Thanks for sharing!Reply
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MDesir says
Thank you, Carmen!
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Jean says
Wow, just looking at the colors and ingredients I can tell how flavor this sauce is! I don’t think I’ve ever tried Haitian Epis before but now I’m dying to.Reply
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MDesir says
It’s really good! Thank you, Jean!
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Joni Gomes says
Looks absolutely delicious!! I love the photography too!Reply
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MDesir says
Thank you, Joni!
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Stine Mari says
This is great! Such a fabulous blend of spices and flavors. I haven’t heard about it before, but now I’m looking forward to making it in a Haitian recipe soon!Reply
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MDesir says
Thank you, Marie!
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Jere Cassidy says
I love everything about this seasoning, the spices, and the colors. I need to try this as we always want to season our food up in different ways.Reply
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MDesir says
Thank you, Jere!
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Raia says
Oh my goodness! I’ve never heard of Epis before, but I love everything in this recipe! It sounds SO good!Reply
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MDesir says
Thank you, Raia!
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Gloria says
OMG I am printing this out RIGHT NOW. I will get the ingredients when I go grocery shopping and give this a try. What a great recipe. Can’t wait to give it a try. I know it will be delicious.Reply
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MDesir says
Thank you very much, Gloria! Please Enjoy.
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Danielle Wolter says
OMG does this look incredible. SO many delicious flavors. I use the better than bouillon a lot too – it has such a great flavor!Reply
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MDesir says
Yes! I agree. Thank you!
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Rosemary says
For the basil, do you mean fresh basil leaves or dried basil flakes ?
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Mirlene says
For this recipe, I used dried basil as described in the ingredients section. However, fresh basil will work even better.
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