For the holidays, add a Creole touch to your dishes with this recipe of the “tout trempé”, a typically Haitian homemade marinade also known as “epis”.

You can use it to season your chicken, beef or fish. Your taste buds will thank you!

Ingredients 

• 10 sprigs fresh thyme, leaves removed
• 5 shallots, coarsely chopped
• 3 green onions, coarsely chopped
• 3 garlic cloves, peeled
• 1 red bell pepper, deseeded and coarsely chopped
• 1 scotch bonnet or habanero pepper
• 40 g (¾ cup) fresh parsley, chopped
• 15 g (¼ cup) fresh coriander, chopped
• Juice of 1 lime or 1 teaspoon white vinegar
• 60 ml (¼ cup) olive oil
• 1 tsp. salt
• 1/2 tsp ground pepper

Preparation 

Blend all ingredients until smooth.

Tip

• Transfer your homemade tout trempé to an airtight jar to preserve its freshness.
• Keep refrigerated until ready to use.