A recipe for Ti-Malice, a popular Caribbean hot sauce originating from Haiti, typically made with Scotch Bonnet chili peppers. It has an interesting origin story in Haitian folklore and has many variations. This is one of my favorite ways to make it.
Ti-Malice Recipe (Haitian Creole Hot Sauce)
It's time for more hot sauce, my friends! We keep running out of hot sauce in the fridge, so I need to constantly replenish the stock. You know how we are with our hot sauce recipes. Can't help myself! Today we're going Caribbean style, Haitian in particular, because I acquired some amazing Scotch Bonnet peppers.
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.
The Folkore Behind Ti-Malice Hot Sauce - The Real Story
According to the story, Ti-Malice and Bouki are two great friends that are constantly at odds.
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.
One day, in order to outsmart Bouki and deter him from wanting his food, Ti-Malice prepares a very hot sauce and pours it over the meat. It backfired, however, as Bouki LOVED the hot sauce so much and even bragged all over town about the oustanding hot sauce Ti-Malice made just for him.
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!
Ti-Malice Ingredients
The full list of ingredients with measurements is listed in the printable recipe card at the bottom of the post.
- 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.
How to Make Ti-Malice Hot Sauce
Cook the Vegetables. Heat a saucepan to medium heat and add oil. Add onion and peppers and cook about 5 minutes.
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.
Process Until Smooth. Cool then transfer to a food processor or blender. Process until smooth.
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!
Recipe Tips & Notes
Ti-Malice Varieties. There are many variations of this recipe, as you can imagine. Each household makes their own version. The ingredients I've used in our sauce are typical, but other variations include the addition of herbs like thyme or parsley, cloves, chicken broth, tomatoes, and other chili peppers like habaneros.
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.
Frequently Asked Hot Sauce Questions
Here are answers to some of the most common questions I get on other sauces:
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.
Where'd you get that sauce bottle?
I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4
. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack
.
Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
Hot Sauce Serving Suggestions
Aside from drizzling it over anything you please, here's a post I created about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. I hope you find it helpful!
Check out These Related Recipes:
- Sweet Habanero Chili Sauce
- Pineapple-Jalapeno Hot Sauce
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- Homemade Caribbean-Style Sweet Chili Sauce
- Sweet Pepper Chili Sauce
- Hawaiian Chili Pepper Water
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
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.
Ti-Malice - Haitian Creole Hot Sauce - Recipe
Ingredients
- 1 tsp olive oil
- 1 small onion chopped
- 2 Scotch Bonnet peppers or 2 habanero peppers, chopped
- ½ small red bell pepper or sweet pepper chopped
- 3 garlic clove chopped
- 2 tablespoon tomato paste
- Salt and pepper to taste
- 2 tablespoons apple cider vinegar
- Juice from half a lemon
- 1 cups water or more as desired
Instructions
- Heat a saucepan to medium heat and add oil. Add onion and peppers and cook about 5 minutes.
- Add garlic and cook another minute.
- Add remaining ingredients and bring to a quick boil. Reduce heat and simmer about 20 minutes.
- Cool then transfer to a food processor or blender. Process until smooth.
- Adjust for salt and pepper. Transfer to bottles for keeping. Enjoy!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 8/11/23 to include new information, photos, and video. It was originally published on 10/28/16.
Travis says
I made this sauce 100% using your measurements and ingredients and absolutely loved it. I had it in the DR years ago and have been meaning to try to make my own. Keep the recipes coming!
Mike Hultquist says
Boom! Thanks, Travis! Glad to hear it! I appreciate it.
Jesse says
This immediately became a must have in my culinary world. I had been wanting to make this for a while, and my daughter made it. Just wow! Took a 12 ounce bottle of it to work, and came home with about 4 ounces left. The crew DESTROYED it! Had to make another batch tonight just to try to keep pace. On behalf of myself and a 8 man team, thank you for this one. This is just flat out good sauce!
I have been making hot sauces for a while now, was just surprised with this one. Good things in life can be few and far between, so thank you sir, for a good day, and a good lunch. They are a good team and deserve good things, you helped provide that. Salute.
Mike Hultquist says
Thanks SO MUCH, Jesse! Comments like this make my week! My year! Seriously happy it was enjoyed by so many. I appreciate it!
Dave says
Made Ti-Malice again today. Not sure if I left a review last time. Fantastic recipe!! Great flavor. I use my fermented scotch bonnet peppers. I used 3 in today’s batch (versus the 2 called for in the recipe). This is a little too hot for most people. Will back off to peppers for the next batch
Mike Hultquist says
Nice! Thanks, Dave! This is a favorite of mine as well. =)
Melissa Lyttle says
I grow several varieties of hot peppers and aside from dicing them up raw to add a punch to some dishes, I've pickled them, made pepper jelly with them, and then started making hot sauces. After much trial and error, I have to say... WELL DONE. This is my absolute favorite hot sauce recipe... It's always a winner, when we have people over for dinner and we have it on the table, I'm always asked where it was bought and take great delight in saying it was homemade with peppers from the garden and an amazing recipe I found online. Thanks again!
Mike Hultquist says
Outstanding! A great one to love, Melissa! Thanks for sharing!
Torben Madsen says
Made this chili sauce today and the taste was not strong enough for me, so I took 6 Scotch Bonnet chili, 2 ounce fresh chopped ginger and cook it together with the other ingredients.
Now the taste it perfect for me
Mike H. says
Awesome, Torben. I am glad you were able to modify it to your liking!
Eric J Murinko says
Made this today. Just waiting for the red beans and rice to finish up so I can try it on something. Smells amazing and has a great color.
Mike H. says
Thank you for the feedback, Eric. Enjoy!
Maureen says
Mike, OMG!!!!! I just finished making this creole hot sauce. I love it!!!! I used red habaneros and a couple of home grown Chocolate Bhut Jolokias. I added approximately 1/2 cup regular vinegar to thin it out a bit. The flavor and heat level is fantastic. It made 8-5oz bottles.
Mike Hultquist says
Sounds like perfection right there to me, Maureen! Glad you like it!!
jean langston says
Just processed 2 pint of this sauce , have 5 pints made of your ghost pepper chili hot sauce made and next will be doing your honey roasted hot pepper sauce. I ship these sauces and my homemade salsa halfway across Canada to my daughter and son-in-law. He loves these sauces and expects them every year , the hotter the better. I was given some chocolate ghost pepper seeds so have been using them a lot. Great recipes.
Mike Hultquist says
Excellent! Thanks, Jean! I appreciate your comments! =)
Maureen says
I tried this recipe for the first time last week. And will be making another batch shortly for hostess gifts. I doubled the recipe using Scotch Bonnet peppers + 1 additional. I've included it in homemade hamburgers, spaghettic sauce and deviled eggs so far. Great recipe, thank you.
Mike Hultquist says
Outstanding! Glad you're enjoying it, Maureen!
Kent says
This is excellent Mike, thanks for posting. I used 3 habaneros, I will use 4 next time but cook outside. Though not super hots habaneros still pack a punch. I also used a lime instead of a lemon. Have you done a fermented version of this? I’m thinking of fermenting and then smoking on the Traeger next time for additional storage time. The Ph on this recipe was 4.3 without any additional citrus.
Mike Hultquist says
Thanks, Kent. Very happy you enjoyed it. I do not have a fermented version of this, but I do have these posts you can refer to, which will work great:
How to Make Fermented Pepper Mash: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/
Fermented Hot Sauce: https://www.chilipeppermadness.com/recipes/fermented-hot-sauce/
Dave Clark says
Mike this is another great recipe and we love this stuff. As several others have mentioned I went with 4 Habaneros because I know deep down inside you were thinking the same thing! What I like about this recipe is the ability to adjust the heat levels based on the peppers of choice. This one will be my new choice for gift giving. As always thanks!!
Mike H. says
You are very welcome, Dave - enjoy!
Tom says
My Scotch Bonnets won't be ripe for about two weeks.Cant wait to try this recipe!
Mike Hultquist says
Enjoy, Tom!
Val Wilson says
Can you can this recipe and if so how long in water bath
Mike Hultquist says
You can, though check the acidity for water bath canning. Shoot for a pH of 3.5 or lower for best results.
Terry says
sounds great cant wait to make it. thank you for all the great recipes!
Mike H. says
You are very welcome, Terry. Enjoy!
Dillon says
I absolutely LOVE this hot sauce. I love the subtle sweetness the bell pepper and onion add, along with that touch of acid from the lemon and vinegar. Sauteing the peppers, onion, and garlic first before simmering definitely deepens the flavor. I use four habaneros for a little extra kick (I can't seem to find scotch bonnets anywhere near me). Can't recommend this sauce enough!
Mike Hultquist says
Outstanding! Yes, we love this one. Thanks, Dillon!
Gene says
how much will this recipe make
Mike Hultquist says
Gene, this makes about 1.5 cups or so.
Kathy Bowman says
can this be canned. if so what would be the process time
Michael Hultquist - Chili Pepper Madness says
Kathy, yes, though check the acidity. Shoot for 3.5 or lower for home canning. 10-15 minutes is usually sufficient, depending on your elevation.
Val Wilson says
Thank you
Keith says
If I used Ring of Fire peppers, about how many would I need and how would they rate on your hotness scale. Two Scotch Bonnet or two habanero did seem to be that many. Also, I have been experimenting with growing Egyptian Walking Onions. Do you think they would make a good substitute? Many thanks for the time you spend answering our questions.
Michael Hultquist - Chili Pepper Madness says
Keith, Ring of Fire peppers are cayenne types and definitely not as hot, though delicious, I'm sure. I'd say 2-4 of them, depending on size, though you can easily include more. I've never cooked with Egyptian Walking Onions, but I'm sure they'd be great here. Enjoy.
Dennis Urban says
Hi Mike,
The recipe was great! I’m going to make a larger batch next time. Where can I get the swing top bottle that’s shown?
Thank you,
Dennis
Michael Hultquist - Chili Pepper Madness says
Thanks, Dennis. I found these online, but also see them sometimes in larger grocery stores.
Lauren says
I really appreciated the incorporation of the folklore in your write up. Thanks for sharing!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lauren!
Tommy says
Very fine recipe! I added puree of a half fresh mango and a special bouqet garni made of a tea-bag containing the classic jerk blend of spices. The sauce tastes awesome. Thanks for that
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Tommy!
Ninjq says
Thank you for this recipe. I'm Haitian and never heard this story, I love the culture representation. I remember seeing this pepper sauce growing up but I don't remember trying them. Although my body doesn't like pepper, I have to try this.
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it!
Jan T says
Made this one today, first time I really love a self made hot sauce. Made 2 bottles, one already half gone 🙂
Used madame jeannette pepers for it.
Going to try some variations soon with lemongrass or djoeroek peroet, seems to me those flavors are nice to combine
Michael Hultquist - Chili Pepper Madness says
Sounds great, Jan.
Jérémie says
Great story Mike, love it!
Ti-Malice is french-creole that means something like "lil (little) mischief". Gorgeous sauce, love it! its little lemon taste is heavenly! I made it with cheiro roxa and white ghost peppers!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie! Yep, I love this one. Excellent flavor. The stories with Ti-Malice and Bouki are quite funny.
Michael says
Hey Mike, I found this more like a chilli sauce than a hot sauce. The picture you have listed is what I wanted to make but with the tomato paste it really changes the actual hot sauce flavour. Do you have recipes for the sauce listed?
Thanks so much
Michael Hultquist - Chili Pepper Madness says
Hey, Michael. You most likely just need some more water and/or vinegar to thin it out. Try that and let me know if that helps.
Chari says
This was delicious. I made with Hawaiian chili peppers that grows abundant in my garden. I had enough Hawaiian chili water, now venturing off into hot sauces as I eat it with everything. Great recipe. Will try your other variations. Thank you!
Michael Hultquist - Chili Pepper Madness says
Excellent, Chari! I love it. Glad you enjoyed it.
Leo Charles says
Hello,
Lovely recipe. Is there anyway to replace the tomato paste with something else that resembles it? it takes me like 15 minutes to get a single tablespoon out of a tomato lol Thanks!
Michael Hultquist - Chili Pepper Madness says
Thanks, Leo. Yes, you can actually use fresh chopped tomato, but simmer the sauce a bit longer to reduce it a bit more to your liking. Enjoy!
Sarah says
Hey Mike!
Just wondering what kind of onion you use for this? I know it's usually white onion for this kind of thing. If all I have on hand is brown onions, do you think they would do the trick, or would it miss the mark a little?
Michael Hultquist - Chili Pepper Madness says
Hi, Sarah. Yes, you can use a brown or yellow onion for this. No problem at all. It really won't affect the flavor much at all. Let me know how it turns out for you.
Logan Wilhite says
This looks like a great recipe and I'm going to try it soon. I'm going to be making the sauce for sale at my local farmer's market put under Texas cottage law it can't contain any tomato product. Is there anything that I could substitute for the 2 tablespoons of tomato paste?
Michael Hultquist - Chili Pepper Madness says
Logan, you can swap in extra peppers and make more of a pure pepper sauce. I think that would work just fine. Good luck!
Alan says
Mike - might you have any of these particular seeds left? Scotch Bonnets are our fav's for great flavored sauces, but I have been unable to find a source for the Freeport Orange variety.
Thanks a bunch, and PLEASE keep up the recipes!
Michael Hultquist - Chili Pepper Madness says
Alan, sorry, no, but check out my Chili Pepper Seed Resources page. I'm sure you'll find some there!
Natalie says
I have kind of a basic question, but do you take out the seeds & ribs before adding the habanero peppers? Or do you leave those in?
Michael Hultquist - Chili Pepper Madness says
Natalie, no, you do not have to remove them. You can if you'd like, though. Removing the pepper innards will reduce the overall heat a bit. The choice is yours. Enjoy!
Miles says
Thanks for the recipe Mike, it was my first time making any chilli sauce, it turned out great and is delicious!
Many thanks from Sweden 🙂
Michael Hultquist - Chili Pepper Madness says
Awesome, Miles! Super happy it turned out for you! Thanks!
JERRY TAYLOR says
I grow Carolina Reapers,How do you think they would work ,Start up you can't eat your sauce might be the ticket .JT in Az.
Michael Hultquist - Chili Pepper Madness says
Jerry, Reapers would work nicely in this sauce. Let me know how it turns out.
Shaye says
Would dried peppers work in this recipe? I prefer fresh, but I can't seem to find any place that sells hot peppers near me.
REPLY: Shaye, yes, you can rehydrate the peppers then make this sauce. I would lightly toast them in a dry, hot pan first, then rehydrate. Let me know how it turns out for you. -- Mike from Chili Pepper Madness.
Steve says
Made this one for Christmas gifts last year & it went down a storm. Planning on making some more this weekend.
Michael Hultquist - Chili Pepper Madness says
Awesome!!
Emilio says
COuld you scale this up? Like maybe 10 bottles?
REPLY: Emelio, yes, thiswould easily scale. Good luck! -- Mike from Chili Pepper Madness.
kinkin says
How long does this sauce last?
REPLY: Kinkin, this will last several months or longer in the refrigerator. -- Mike from Chili Pepper Madness.
Xero says
I am going to start with breakfast using this sauce
Michael Hultquist - Chili Pepper Madness says
That would be perfect!
Yassine says
I love to eat hot sauce with all my meals including breakfast and really enjoy trying different flavor and the hotter the better.
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Yassine. Glad to hear it!