Anguillan-style Ti-Malice Sauce

Ingredients

While the original Haitian Sos ti-malice is typically made with habanero peppers, the Anguillan-style Ti-Malice Sauce incorporates scotch bonnet peppers, which are commonly used in Caribbean cuisine. This adaptation adds an extra level of heat and a distinct flavor profile to the sauce. Additionally, the Anguillan version includes the use of lime juice and a variety of fresh herbs, giving it a tangy and refreshing twist. We alse have the original recipe for Sos ti-malice, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 scotch bonnet peppers, seeded and minced 2 scotch bonnet peppers, seeded and minced
• 2 tomatoes, diced 2 tomatoes, diced
• Juice of 2 limes Juice of 2 limes
• 1 tablespoon (15ml) vinegar 1 tablespoon (15ml) vinegar
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 6g, 0.5g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 1g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Heat the vegetable oil in a saucepan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and bell pepper to the pan. Sauté until the vegetables are softened and lightly browned.
3. 3.
   Stir in the minced scotch bonnet peppers and diced tomatoes. Cook for an additional 2-3 minutes.
4. 4.
   Add the lime juice, vinegar, Worcestershire sauce, soy sauce, sugar, dried thyme, and chopped parsley to the pan. Stir well to combine.
5. 5.
   Reduce the heat to low and simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove from heat and let the sauce cool before serving.

Treat your ingredients with care...

• Scotch bonnet peppers — Handle with caution as they are extremely spicy. Use gloves when handling and avoid touching your face or eyes. Adjust the amount according to your spice tolerance.
• Thyme — If using fresh thyme, double the amount to 2 teaspoons.

Tips & Tricks

• For a milder version, remove the seeds and membranes from the scotch bonnet peppers before mincing.
• Adjust the amount of scotch bonnet peppers according to your desired level of spiciness.
• Store the sauce in an airtight container in the refrigerator for up to one week.
• Use this sauce as a marinade for grilled meats or as a condiment for seafood dishes.
• Experiment with different herbs like cilantro or basil to add your own twist to the sauce.

Serving advice

Serve the Anguillan-style Ti-Malice Sauce alongside grilled fish, shrimp, or chicken for a burst of Caribbean flavor. It also pairs well with rice and beans or roasted vegetables.

Presentation advice

Transfer the sauce to a small serving bowl and garnish with a sprig of fresh parsley or a slice of lime for an attractive presentation. The vibrant orange color of the sauce will add a pop of color to your table.