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:
- Bajan Hot Sauce. Taste the Caribbean heat of Barbados with this fiery hot sauce made with Scotch bonnet chilies.
- 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
- Caribbean Style Hot 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.
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!