Epis is a classic creole cuisine recipe that comes out of Haiti. It’s one of those sauces/marinades that seems to go into everything, is good with everything, and that you’ll want to eat with everything.
Traditionally it’s a blend of herbs and spices and vegetables. In this case, it's got parsley, tomatoes, onions, red bell pepers, garlic, and habanero peppers blended with a bit of olive oil, lemon juice, cider vinegar, cloves, and salt. You can use to marinade fish, poultry (I especially like it with chicken), meats, or grilled vegetables. In Haiti, epis is also used as a base ingredient, like you'd use a mirepoix in French cooking or a soffrito for Italian dishes. In other words, it's a great way to kick start soups, stews, rice dishes, beans, and just about anything else you can dream up. Like I said: it's good with everything.
Now that the holidays are over and your stomach has returned to its normal size, it's time to start experimenting again with new cuisine. Epis will give you that slightly spicy, bold, exotic flavors we’ll all need to get through the rest of winter.