Epis

Ingredients

• 120g flat-leaf parsley, thick stems removed
• 100g spring onions, roughly cut
• 80g green bell pepper, seeded
• 80g white onion
• 60g celery with its leaves
• 40g garlic cloves, peeled
• 15g thyme sprigs, leaves stripped
• 1 scotch bonnet, stem removed
• 4 whole cloves
• 100ml sour orange juice, or 60ml lime juice plus 40ml orange juice
• 120ml olive oil
• 12g fine salt

Equipment

Food processor

Allergen screen

Found: celery

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Wash the greens and dry them properly in a cloth or spinner; every drop of rinse water thins the paste and shortens the life of the jar.
2. Pack the processor with parsley, spring onion, bell pepper, onion, celery, garlic, thyme, cloves and chilli. Pulse in short bursts, scraping down twice, until it reads as a coarse wet mince with green and white flecks still separate.
3. Add the sour orange juice and salt and pulse twice more. Taste: it should be sharp and salty enough to make you blink, because a spoonful has to season a whole pot.
4. Spoon into a clean jar, press it flat to drive out air pockets, then float the olive oil over the top until the green is completely sealed under it.