baked beans in cast iron skillet with wooden spoon
Side Dishes

Ti Malice Hot Sauce

Level:
Easy
Total Time:
45 min
Yield:
6 servings

This recipe was adapted from one of my favorite YouTube channels called Chili Pepper Madness from his Ti-Malice hot sauce, make sure to go to his channel to show him some love. For this recipe I used a bit more acidity than his to preserve in a can for shelf stable hot sauce. The result is sharp, slight fruity and super fiery! The original recipe uses piment bouc peppers common in Haitian culture foods but for this recipe you can just use habaneros. My only regret is that the use of lime while good is not the same flavor as Sour Oranges used in the historic version of this sauce

Ti Malice Hot Sauce

Print Recipe
Servings: 6 people
This recipe was adapted from one of my favorite YouTube channels called Chili Pepper Madness from his Ti-Malice hot sauce, make sure to go to his channel to show him some love. For this recipe I used a bit more acidity than his to preserve in a can for shelf stable hot sauce. The result is sharp, slight fruity and super fiery! The original recipe uses piment bouc peppers common in Haitian culture foods but for this recipe you can just use habaneros. My only regret is that the use of lime while good is not the same flavor as Sour Oranges used in the historic version of this sauce

Ingredients

  • 8 habanero chili peppers halved and de-stemmed (see notes)
  • 1/2 large white onion rough chopped
  • 2 whole shallots rough chopped
  • 2 red bell peppers de-seeded and rough chopped
  • 10 garlic cloves rough chopped
  • 1 teaspoon oil
  • 1 8 oz can tomato paste
  • 1 cup apple cider vinegar
  • 2 cups water
  • Salt and pepper to taste

Instructions

  • In a medium sauce pan over medium high heat, heat the oil. Add the peppers and onions. Cook for 10 to 15 minutes or until the peppers are softened.
  • Add the garlic and tomato paste and continue to cook for another minute or until the garlic become aromatic.
  • Add the vinegar, half the water, salt, and pepper. Lower the heat to low and continue to cook for about 25 minutes to allow the flavors to come together. Remove from heat and allow to cool slightly.
  • In a blender add the cooled mixture blend until desired consistency using remaining water to loosen the sauce as desired.

Notes

  • Make sure to use gloves when handling habaneros peppers unless you enjoy the feeling of your fingers being on fire.
  • Make sure the room is well ventilated the fumes this sauce gives off when cooking will make your eyes sting.