Active Time

　　10 minutes

　　Total Time

　　10 minutes

　　This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes that do not call for it specifically, it can often be added. Basil brings a freshness to this version; you can also add thyme. In Haiti, a mortar and pestle is used to mash the ingredients together, but a food processor or blender makes it come together much faster. Make a big batch and use it to season meats, soups, rice, and more.

Ingredients

　　1 small onion, coarsely chopped

　　½ green bell pepper, coarsely chopped

　　½ red bell pepper, coarsely chopped

　　½ yellow bell pepper, coarsely chopped

　　6 scallions, coarsely chopped

　　6 garlic cloves, coarsely chopped

　　1 cup coarsely chopped parsley leaves with tender stems

　　½ 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.

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