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  Added: Jul 20, 2006  •  Visited (449)  •  Print version Print this recipe (53)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chili, Onion And Lime - Juice Sauce
(Sauce Ti - Malice)
What You Need:
  • cups finely chopped onions
  • ¾ cup strained fresh lime juice
  • 2 tablespoons butter
  • 2 teaspoons finely chopped fresh hot chilies
  • 1 teaspoon finely chopped garlic
  • 2 teaspoons salt

  • How To Cook:
    1. Drop the onions into a small bowl, stir the lime juice into them, and marinate at room temperature for at least 30 minutes.

    2. Drain the onions in a fine sieve set over a bowl, tossing them with a fork to remove as much liquid as possible. Reserve the marinade.

    3. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat.

    4. When the foam begins to subside, add the onions and, stirring frequently, cook for 5 minutes, until they are soft and transparent but not brown.

    5. Watch carefully for any sign of burning and regulate the heat accordingly.

    6. Stir in the chopped chilies and the garlic, reduce the heat to low, cover the skillet tightly, and cook for about 10 minutes, or until the chilies are tender.

    7. Off the heat stir in the reserved marinade and the salt. Cool to room temperature before serving.

    8. Covered tightly and refrigerated, sauce "Ti-Malice" can be kept safely for about 5 to 7 days.

    To Make: about 1 cup
    This recipe is also available in:
    Cuisine » Americas » Haiti
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Fruits » Lime
    Main Ingredient » Vegetables » Peppers
    Dish » Sauces & Condiments


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