Nicole Scott’s Sauce Ti-Malice

Hot Sauce

Preparation info
    • Difficulty


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By Elisabeth Lambert Ortiz

Published 1973

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  • 6 tablespoons vinegar, preferably cane vinegar
  • 1 medium onion, finely chopped
  • 3


Combine all the ingredients in a bowl and allow to stand for 1 hour before using. Serve with Griots de Porc, or any meat, or suckling pig.