Sos Ti-Malice - Haitian Spicy Onion Sauce

Ingredients

• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 scotch bonnet peppers, seeded and finely chopped 2 scotch bonnet peppers, seeded and finely chopped
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the sliced onions and cook until they are caramelized and golden brown, stirring occasionally. This will take about 15-20 minutes.
3. 3.
   Add the minced garlic and chopped scotch bonnet peppers to the skillet. Sauté for an additional 2-3 minutes until the garlic is fragrant.
4. 4.
   Sprinkle in the dried thyme, ground cloves, and brown sugar. Stir well to combine.
5. 5.
   Pour in the white vinegar and season with salt and pepper to taste. Stir again to incorporate all the ingredients.
6. 6.
   Reduce the heat to low and let the sauce simmer for 5 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and let the sauce cool slightly before transferring it to a jar or container.
8. 8.
   Serve the Sos Ti-Malice sauce alongside your favorite Haitian dishes or use it as a marinade for meats and vegetables.

Treat your ingredients with care...

• Scotch bonnet peppers — Handle with caution as they are very spicy. Wear gloves while handling and avoid touching your face or eyes. Adjust the amount of peppers according to your spice tolerance.

Tips & Tricks

• For a milder version, remove the seeds and membranes from the scotch bonnet peppers before chopping.
• Store the Sos Ti-Malice sauce in an airtight container in the refrigerator for up to 2 weeks.
• Adjust the amount of scotch bonnet peppers according to your desired level of spiciness.
• Experiment with different types of vinegar, such as apple cider vinegar or red wine vinegar, to add a unique twist to the sauce.
• Use Sos Ti-Malice as a dipping sauce for fried plantains or as a flavorful topping for tacos.

Serving advice

Serve Sos Ti-Malice alongside grilled chicken or fish for a burst of flavor. It also pairs well with rice and beans or roasted vegetables. Drizzle the sauce over your favorite Haitian dishes to add a spicy and tangy kick.

Presentation advice

Transfer the Sos Ti-Malice sauce to a small serving bowl or ramekin. Garnish with a sprinkle of fresh thyme leaves or a few slices of scotch bonnet peppers for an attractive presentation. Place the sauce alongside the main dish or in the center of the table for easy access.