@lorenzoandanabelle: RECIPE: Haitian Épis (Non-Citrus Version) 🔥🇭🇹❤️ Ingredients: * 1/2 green bell pepper (adds freshness) * 1/2 red bell pepper (adds sweetness and color) * 1/2 yellow bell pepper and 1/2 orange bell pepper (for depth and brightness) * 1 medium head of garlic, peeled (2 heads if the garlic bulbs are small) * 1/2 yellow onion and 1/2 purple (red) onion (or 1 whole yellow onion) * 2 shallots (optional) * 1 large bunch of parsley, thick stems removed (Italian parsley preferred; curly parsley works too) * 1 large bunch of cilantro (optional) * 6–8 scallions (green onions) * 3–4 sprigs fresh thyme * 2–3 Scotch bonnet or habanero peppers (adjust to your preferred spice level) * 1/4 cup olive oil or another neutral oil * 1 tbsp salt (adjust to taste) * 1 tsp black pepper * 1 tsp chicken bouillon powder * 2–3 whole cloves (for extra warmth and traditional flavor) Instructions: 1. Wash and prep everything: Wash all the vegetables, herbs, and peppers thoroughly. Remove the thick parsley stems and roughly chop the larger vegetables into smaller pieces so they blend more easily. 1. Blend in batches: Add all of the ingredients to a blender or food processor. Start with the herbs, garlic, onions, and peppers, then add the oil to help everything blend smoothly. *Blend until your desired consistency,some people prefer it chunky, while others like it smooth. 1. Taste and adjust: Taste the épis and adjust the salt, pepper, or chicken bouillon seasoning if needed. It should be savory, garlicky, herby, and slightly spicy. 1. Store properly: -Transfer the épis to clean glass jars or airtight plastic containers. -Drizzle a thin layer of oil over the top to help keep it fresh. -Store in the refrigerator for up to 2 weeks, or freeze in ice cube trays for several months. Enjoy! 😊 #haitianfood #epis #EasyRecipe #foryoupage #explorepage✨

Regine Nicole 🌸💖 :

Is the citrus one used solely for your meats?

gwen :

Sister 😭can you please make lalo (using the frozen ones tho👀)

frankie :

you kept coming up on my feed so tonight I made your epis, piklis, and poul en sauce 😍 haitian food is not common in Australia, thank you for introducing me!

Tanai_cultivates :

Your accent is so comforting

RootedInHisGrace :

I’m definitely making this. I would advise leaving the stems on though girlll thats where the flavor is!!

jeneen09 :

What if you don’t like cilantro. What can I do

Lovelycancerian :

I’ll love making epis and it smells so good 😋I want to eat it with tortilla chips 😂😂 I’ve used it for spaghetti, lamb and salmon. I have to use habanero tho apparently your peppers aren’t In Chicago 😆

goldenlove424 :

You’re teaching is awesome

Fito :

thanks a million.

seedee :

Saw your red snapper vid on my fyp. I’ve never had Haitian food but everything looks so good been scrolling through your TikTok’s for like 20mins 😆

Pisces Queen ♓️ :

I made it as you did here n I get lots of compliments from my friends

Shundiin n. :

Almost like sofrito

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A:) :

Yeah I had to follow you, your recipes are amazing. 🥰

Arlene’s Kreations🇹🇹🧵✂️🙏🏽 :

🇹🇹❤️🇭🇹

Kachi :

I love your videos, you take your time to explain.

D :

Awesome! I LOVE Haitian food and I hope to start making it at home. Thanks

Kim :

What the expiration?

islandgirliman :

Can you make Salad Russe? Please I love it and idk how to make it

. :

How long does it stay good?

Anise Florestal :

🌹🌷💐 Sweet,D@Dedra💐🌷🌹 :

Do you have to use olive oil? Just asking

Aniya :

What’s the difference between citrus and no citrus and when do you use each

It’sCity :

What is the citrus version?

Latoya B :

just made this and it's delicious 🥰 can't wait to use it