Epis (Haitian Seasoning Base)

Nadege Fleurimond

Makes about 2 1/2 cups

Ingredients

1 small onion, coarsely chopped

1/2 green bell pepper, coarsely chopped

1/2 red bell pepper, coarsely chopped

1/2 yellow bell pepper, coarsely chopped

6 scallions, coarsely chopped

6 garlic cloves, coarsely chopped

1 cup coarsely chopped parsley leaves with tender stems

1/2 cup olive or canola oil

6 basil leaves

Purée onion, bell peppers, scallions, garlic, parsley, oil, and basil in a food processor or blender until smooth.

Epis can be made 5 days ahead; cover and chill, or freeze up to 1 month.