If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. These are Scotch Bonnet Freeport Orange peppers. They are very fruity chiles with a habanero level heat, so use accordingly. They will surely bring you a beautiful spice level! While the taste is excellent, what I love most about this hot sauce is the story behind it. Haiti is rich in folklore, particularly with two famous characters who are the antithesis of one another - Ti-Malice and Bouki. Ti-Malice is a witty trickster character, while his nemesis, Bouki, is hardworking but somewhat greedy. Ti-Malice would prepare himself meat for his lunch each day, and each day Bouki would “just so happen” to appear at Ti-Malice’s home around that time, obligating Ti-Malice to share his meal. Hence, the name of the sauce “Ti-Malice”, which is still popular today. Let’s talk about how to make Ti-Malice! Mike’s way!
Vegetable Oil. For cooking. Onion. Scotch Bonnet Peppers. Or you can use habanero peppers. Bell Peppers. Or use other sweet peppers. Onion. Garlic. Tomato Paste. Lemon Juice. Apple Cider Vinegar. Salt and Pepper. To taste. Water. To thin out your hot sauce.
Add garlic and cook another minute. Simmer the Hot Sauce. Add remaining ingredients and bring to a quick boil. Reduce heat and simmer about 20 minutes. Adjust for salt and pepper. Transfer to bottles for keeping. Enjoy! Boom! Done! Your Hatian creole hot sauce is ready to serve. Spice it up, my friends! Drizzle this over anything and everything. So good! Some variations replace the hotter peppers, like habanero and Scotch Bonnet, with milder peppers to reduce the heat. You can easily do this yourself if you’d like to tame the flame. Also, many variations do not process their sauce, but rather serve it in a bowl with a chunky consistency. I prefer it processed so it will serve more as a hot sauce that I can pour. The choice is yours! I hope you enjoy the recipe. Serve it over meats, such as chicken or fish.
Storage - How Long Does This Hot Sauce Last?
It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer. The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate. NOTE: This recipe was updated on 8/11/23 to include new information, photos, and video. It was originally published on 10/28/16.
