(Haitian spicy, tangy onion sauce)
Image © iStockphoto
Makes 2 to 3 cups
- Olive oil or butter -- 3 tablespoons
- Onions, minced -- 2
- Garlic, minced -- 4 to 6 cloves
- Habanero or Scotch bonnet peppers, minced -- 3 to 6, depending on your tolerance
- Lime juice or vinegar -- 1 cup
- Water -- 1/2 cup
- Salt and pepper -- to taste
- Heat the oil or butter in a medium saucepan over medium flame. Add the onion, garlic and peppers and saute until the onion is cooked through and translucent, but not browned, about 4 to 5 minutes.
- Stir in the lime juice or vinegar and water and season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 5 to 8 minutes.
- Remove from heat and serve warm or at room temperature over fish or grilled meats.
Sos Ti-Malice Variations
- Other Additions: Substitute minced shallots for some of the onion. Add some minced red or green bell pepper for extra color. Stir in one or two tablespoons of tomato paste when you add the lime juice or vinegar to give the sauce a ruddy color and extra body.
- Soak the minced onions first in the lime juice for about 30 minutes. Then squeeze them as dry as possible, reserving the juice. Proceed with the recipe as directed.
- If you happen to have Haitian pikliz pickled vegetables in your refrigerator, the pikliz vinegar is perfect for making sos Ti-Malice.