How to make Haitian Epise .

Chop the parsley, cilantro, Habaneros peppers, garlic, and onion into small pieces.

Combine the chopped vegetables in a food processor.

Add thyme, black pepper, salt, ground cloves, and tap water to the processor.

Pulse the mixture until it forms a smooth paste.

Drizzle in vegetable 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.

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