Haitian Epis (Seasoning Base)

Haitian Epis


8 sprigs of thyme
1/4 red pepper
1/2 shallot, peeled
3 garlic cloves, peeled
1 scallion, chopped
3-4 sprigs of fresh parsley
1 Maggie chicken broth
1/2 scotch bonnet pepper
1/2 tsp of black pepper
1/2 tsp of Adobo seasoning
1/2 cup of water
1/2 lemon, juiced 


1. Combine all ingredients into a blender.
2, Blend into a puree for 2 minutes.
3. Baste the freshly, blended spices onto your choice of meat.
4, Let marinate overnight in the refrigerator.

Recipe courtesy of Haitian Recipes.