Sauce Ti-Malice

Hot Pepper Sauce

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • 2 large onions, finely chopped
  • 2 shallots, finely chopped
  • 6 tablespoons lime juice


Mix the onions and shallots with the lime juice and allow to stand for about 1 hour. Pour into a small saucepan, add all the other ingredients and bring to the boil. Stir, remove from the heat and allow to cool. Serve cold with Griots de Porc.