Haitian Epis ~ Haitian Seasoning Base
This is a seasoning base for many Haitian dishes. If you don't like your Epis hot, leave out the Scotch Bonnet Pepper.
Remove stems and seeds from ingredients according to your preference.
In a blender add the herbs, onions, peppers, garlic bouillon cubes and vinegar.
Puree ingredients and then slowly add the olive oil until ingredients have an even consistency.
Pour the epis into the 32-ounce container and refrigerate until needed.