Epis Vert

Ingredients

• 1 cups Parsley
• 4 pcs Scallions
• 6 pcs Garlic
• 1 pcs Green Bell Pepper
• 1 pcs Scotch Bonnet Pepper
• 4 tbsp Lime Juice
• 1 tbsp White Vinegar
• 4 tbsp Olive Oil
• 1.25 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 6 pcs Thyme

Method

1. Roughly chop {parsley}, trim {scallions}, strip the leaves from {thyme}, peel {garlic}, seed {green_bell_pepper}, and stem {scotch_bonnet_pepper}. Keep the cuts coarse so the blender catches evenly without turning the mixture watery.
2. Add the prepared {parsley}, {scallions}, {thyme}, {garlic}, {green_bell_pepper}, and {scotch_bonnet_pepper} to a blender with {lime_juice}, {white_vinegar}, {olive_oil}, {kosher_salt}, and {black_pepper}. Pulse, scrape down, and blend again until coarse and spoonable, not fully smooth, so the seasoning keeps its fresh Haitian character.
3. Taste the {blend_epis} mixture and adjust with a little more {kosher_salt} or {lime_juice} if needed for a bright, punchy finish. Spoon into a clean jar, press a thin film of {olive_oil} over the top to protect the color, and refrigerate for use through the week.