Name: Epis (Haitian Seasoning Base)
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

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

Steps

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.