Haitian Épis Recipe

Chop the green bell pepper, onion, garlic, scallions, parsley, celery, and carrots into small pieces.

Combine the chopped vegetables in a food processor.

Add thyme, lime juice, hot pepper, salt, black pepper, and bay leaves to the processor.

Pulse the mixture until it forms a smooth paste.

Drizzle in olive oil while blending to achieve desired consistency.

Taste and adjust seasoning if necessary.

Transfer the epis to an airtight container.

Store in the refrigerator for up to a week or freeze for longer storage.