Looking for some flavor!

EPIS/HERB BLEND

 Epis is a staple in every Haitian dish. This recipe may vary from region to region, but this is a marinade made of an herb blend ahead of time for preparation of soaking tough meats and adding flavor. One can season the meat either a couple hours prior to cooking to days ahead of time. A good marinade, herb blend and epis should contain a good balance between oil, acid and spices.

            

Recipe:

Blender/Food Processor

1/4 cup of Extra Virgin Olive Oil

1 onion

5 sticks of chives

3 tablespoon of salt

2 tablespoon of pepper

1 green bell pepper

1 red bell pepper

10 garlic cloves

2 teaspoons of vinegar

1/4 Worcestershire sauce

4 carrot sticks

1/2 celery stock

1/4 cup of tomato paste

2 cups of cilantro

1 cup of parsley

4 chicken bouillon cups

6 cloves

32 oz jar/container

Chop cloves, peppers, cilantro, onions, parsley, thyme, celery carrots and chives. Once chopped, add onions, parsley, peppers,  cloves and vinegar into blender with a little bit of oil and blend, blend, blend. 

Slowly add remaining ingredients into the blender until all ingredients are added lastly add in oil. Blend until you have a puree consistency.Pour into jar container and refrigerate.

Enjoy this great recipe and use it to tenderize meats, add flavor to dishes and add a little bit more tender, love and care to anything you create.