Epis | Margot Magazine

EPIS

#RECIPE

3-4 cups

Epis can be used to marinate beef, poultry, seafood, etc. This blend of fresh herbs can be adjusted to your taste.

1 large white onion chopped

2 bunches of scallions chopped

3 tablespoons chopped chives

1/2 cup of vinegar

2 tablespoons of hot sauce of your choice

2 red bell peppers chopped

3 garlic cloves peeled

1 cup of chicken or vegetable broth

1 tablespoon of dry mustard

4 habanero Chiles, seeded & well washed

1 1/2 tablespoons of black pepper

Handful fresh Parsley

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Method

Carefully wash all ingredients under running water.
Use a blender at high-speed purée the chopped onion with 1/2 cup of vinegar and hot sauce. Remove the filler cap of the blender and gradually add your ingredients through the feeding hole. Add the handful of parsley. Blend until smooth. Put it in zipper bags or glass jars to keep it fresh.
You can also freeze in ice cube trays until ready to use.

RETURN TO ISSUE 2

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#RECIPE

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