| How To Cook: |
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1. Drop the onions into a small bowl, stir the lime juice into them, and marinate at room temperature for at least 30 minutes.
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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.
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3. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat.
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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.
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5. Watch carefully for any sign of burning and regulate the heat accordingly.
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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.
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7. Off the heat stir in the reserved marinade and the salt. Cool to room temperature before serving.
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8. Covered tightly and refrigerated, sauce "Ti-Malice" can be kept safely for about 5 to 7 days.
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