Epis
4 Scallions, roughly chopped
1 Parsley, roughly chopped
4 Garlic cloves
1 Scotch Bonnet
½ Green bell pepper
1 tsp Thyme
3 tbsp Orange or Lime Juice
¼ cup Vegetable Oil
Salt & black pepper, to taste
1
Place all ingredients in a blender and blend until smooth. Place in jar and cover
surface with plastic wrap. Cover and store in the refrigerator for up to 2 weeks. You can also freeze for up to 4 months.
Ingredients
4 Scallions, roughly chopped
1 Parsley, roughly chopped
4 Garlic cloves
1 Scotch Bonnet
½ Green bell pepper
1 tsp Thyme
3 tbsp Orange or Lime Juice
¼ cup Vegetable Oil
Salt & black pepper, to taste
Directions
1
Place all ingredients in a blender and blend until smooth. Place in jar and cover
surface with plastic wrap. Cover and store in the refrigerator for up to 2 weeks. You can also freeze for up to 4 months.
