How To Make Epis
Epis is a versatile sauce of Haitian origin. It features a mix of olive oil, garlic, apple cider vinegar, onions, and lots of fresh herbs.
Ingredients
- ½ cup fresh parsley, chopped
- 10 sprigs thyme
- 1 tbsp whole cloves
- 10 garlic cloves
- 1 cup bell peppers
- 1 cup onions
- 1 cup green onions
- 2 tbsp basil
- 2 tsp salt
- 2 tsp pepper
- 2 tsp cayenne pepper
- 1 cup olive oil
- â…“ 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 16-ounce jar. Refrigerate for later use.
Nutrition
- Sugar: 21g
- :
- Calcium: 316mg
- Calories: 2367kcal
- Carbohydrates: 65g
- Fat: 233g
- Fiber: 16g
- Iron: 9mg
- Monounsaturated Fat: 158g
- Polyunsaturated Fat: 24g
- Potassium: 1409mg
- Protein: 13g
- Saturated Fat: 30g
- Sodium: 14776mg
- Trans Fat: 1g
- Vitamin A: 10572IU
- Vitamin C: 290mg
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