Name: Haitian Epis Seasoning
Yield: 24 servings
Ingredients: 1 cup fresh parsley, roughly chopped (leaves and tender stems); 1 cup red bell pepper, seeded and diced; 1 cup green bell pepper, seeded and diced; 1/4 teaspoon scotch bonnet peppers, diced; 3 scallions, thinly sliced; 1 cup yellow onion, diced; 2 stalks celery, thinly sliced; 1 tablespoon fresh cilantro; 3 cloves garlic; 1/3 cup olive oil; 2 tablespoons apple cider vinegar; 1 lime, juiced; 2 teaspoons vegetable bouillon; 1/16 teaspoon ground clove; 10 to 15 sprigs fresh thyme, leaves removed