The legend of sos Ti-Malice (also spelled sauce Ti-Malice) is that a gentleman named Ti-Malice served the extra spicy sauce along with a meal to keep his friend Bouki from eating everything up. Ironically, it turned out that Bouki loved the sauce most of all, and he went on to rave about it to everyone he met. And so, this tangy onion condiment for fish and grilled meats remains popular in Haiti to this day.
Sos Ti-Malice
Course: RecipeThis delicious condiment of spicy, tangy onions is the perfect accompaniment for a Kreyol meal of fish or grilled meats.
Ingredients
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
Directions
- 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 Notes and 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.
- If you happen to have Haitian pikliz (pickled vegetables) in your refrigerator, the pikliz vinegar is perfect for making sos Ti-Malice.
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