How to Make Authentic Haitian Epis Ingredients List
Last Updated: November 3, 2026
Quick Summary
A traditional haitian epis blends fresh garlic, green and red bell peppers, Scotch bonnet, scallions, parsley, cilantro, thyme, onion, celery, whole cloves, lime juice, vinegar, olive oil, salt and black pepper. Garlic cloves run 10 to 12 per batch, and blending takes about 15 minutes.
- Load oil, lime juice and vinegar first, then hard items, then pack herbs on top.
- Pulse rather than puree so the epis stays a textured paste with visible flecks.
- Refrigerate in a sealed glass jar and use within a few weeks, or freeze in ice cube trays.
- Never skip the lime juice or vinegar, or the blend loses brightness quickly.
- Use epis early as a cooking base, not as a finishing salt.
Table of Contents
- The Authentic Haitian Epis Ingredients List
- How to Blend Your Haitian Epis Seasoning Recipe
- What Is Haitian Epis Used For in Everyday Cooking
- Frequently Asked Questions
The Authentic Haitian Epis Ingredients List
A Haitian epis recipe starts with one core truth: freshness beats everything. A traditional Haitian epis is built around fresh, whole ingredients rather than dried spice mixes. Haitian epis is a blended green seasoning base of fresh herbs, aromatics, and peppers for meat, fish, rice, and beans.
Here is a common core list:
- Garlic cloves - 10 to 12 per batch
- Green bell pepper - one large, seeded and chopped
- Red bell pepper - one medium, for color and mild sweetness
- Scotch bonnet pepper - one, stem removed; adjust to heat tolerance
- Scallions - one bunch, 6 to 8 stalks
- Parsley - one packed cup fresh leaves
- Cilantro - one packed cup fresh leaves
- Thyme - 4 to 6 fresh sprigs, stems included
- Yellow onion - one medium, quartered
- Celery - 2 to 3 stalks
- Cloves - 2 to 3 whole
- Lime juice - juice of one lime
- Vinegar - 2 tablespoons, white or apple cider
- Olive oil - 2 to 3 tablespoons
- Salt and black pepper - to taste
Optional additions vary by household: a leek or shallot for a softer allium note, or a bouillon cube or splash of Maggi for depth. Herbs and scallions give epis its green color and fresh top note; garlic, onion, and celery form the savory base; Scotch bonnet supplies heat; lime and vinegar keep it bright.
If you would rather skip the sourcing and chopping, Zizie Original Haitian Epis is prepared from scratch with carefully selected ingredients and our signature blend of spices for authentic Haitian flavor.
Here is the core ingredient list for a traditional batch of Haitian epis.
| Ingredient | Amount |
|---|---|
| Garlic cloves | 10 to 12 per batch |
| Green bell pepper | One large, seeded and chopped |
| Red bell pepper | One medium |
| Scotch bonnet pepper | One, stem removed |
| Scallions | One bunch, 6 to 8 stalks |
| Parsley | One packed cup fresh leaves |
| Cilantro | One packed cup fresh leaves |
| Thyme | 4 to 6 fresh sprigs |
How to Blend Your Haitian Epis Seasoning Recipe
Making the Haitian epis seasoning recipe takes about 15 minutes.
Step 1: Prep the ingredients. Peel the garlic, seed the bell peppers, and trim the scallion roots. Leave thyme leaves on the stems; the blender handles them.
Step 2: Load the blender in the right order. Add oil, lime juice, and vinegar first, then hard items (garlic, onion, celery, peppers), then pack herbs and scallions on top.
Step 3: Pulse, do not puree. Short pulses give a textured paste with visible flecks; a long blend turns epis into soup and dulls the flavor.
Step 4: Adjust texture. Too thick? Add olive oil one tablespoon at a time. Too loose? Add another handful of parsley or scallions. Season with salt and black pepper, pulse once, and taste.
Step 5: Store it properly. Spoon into a clean glass jar, press down, and seal. Refrigerate and use within a few weeks; freeze portions in ice cube trays for longer storage.
Watch out: skipping the acid is a common mistake. Without lime juice or vinegar, the blend can lose brightness quickly.
Want the flavor without the prep work? Browse the full collection of Zizie seasonings to find a ready-made blend.
What Is Haitian Epis Used For in Everyday Cooking
Haitian epis works as a marinade, a rub, and a base for many savory dishes.
- As a marinade: coat chicken, pork, or fish and refrigerate a few hours before cooking
- As a seasoning base: start your pot with a spoonful before adding rice, beans, or vegetables
- As a finishing lift: stir a small amount into stews near the end
- As a rub: spread directly on meat before grilling or roasting
A common mistake is treating epis like a finishing salt. It is a cooking base, so it performs best added early with time to bloom. Refrigerated in a sealed jar, most batches stay good for several weeks; frozen in cubes, it holds for months. Always use a clean spoon, never a wet one.
Questions about the product or an order? Reach out to our team and we will help.
Frequently Asked Questions
What are the ingredients in Haitian epis seasoning?
A traditional Haitian epis blends aromatics and fresh herbs: yellow onion, garlic cloves, green and red bell peppers, scallions, parsley, cilantro, thyme, and celery. Scotch bonnet peppers add heat, while lime juice, vinegar, olive oil, salt, black pepper, and bouillon cubes round out the flavor. Some cooks add cloves or leeks for depth. The result is an earthy, aromatic green seasoning base that works as a marinade, rub, or cooking foundation for rice, beans, chicken, and fish.
Can I make Haitian epis without Scotch bonnet peppers?
Yes. Scotch bonnet peppers deliver the signature heat, but you can swap in habanero for a similar burn or use a milder pepper like jalapeño or serrano if you want less intensity. Removing the seeds and membranes cuts the heat further. If you skip hot peppers entirely, the epis still works as an aromatic seasoning base, though it loses some of its spicy character. Adjust the quantity to taste and blend in small batches until you hit the heat level your family prefers.
How long does homemade Haitian epis last in the refrigerator?
Store homemade Haitian epis in a clean, airtight jar in the refrigerator. Keep it on a middle shelf, not the door, where temperatures stay consistent. For longer storage, freeze portions in ice cube trays and transfer the cubes to a freezer bag.
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