Ti-Malice (Fiery Haitian Creole Hot Sauce)
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- Опубликовано: 14 июн 2024
- A recipe for Ti-Malice, a popular Caribbean hot sauce originating from Haiti, typically made with Scotch Bonnet chilies. An amazing, fiery Haitian hot sauce with an origin story in Haitian folklore and many variations, but this is my favorite way to make it.
CHAPTERS:
0:00 Sauce With a Story
0:18 Ingredients & Cooking
0:56 TIP
2:36 Simmer
3:00 Story/History
3:52 Process
5:00 Bottling
5:09 Variations
5:42 Serving
5:52 Taste
6:04 More Recipes
THINGS YOU’LL NEED:
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 cloves chopped
2 tablespoons tomato paste
Salt and pepper to taste
2 tablespoons apple cider vinegar
Juice from half a lemon
1 cup water or more as desired
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I had so much fun making this! What other videos would you like to see?
-Mike
#hotsauce #spicy #haitian #scotchbonnet #spicyfood 
Хобби
Sup mike, looks like great sauce as is, I had Tmailce but was like a salsa/puree like salsa Verde, had a neighbor family came here from Haiti after a earthquake, sad lost oldest son, he made this so knew name lol. He added a lemon into pure, whole thing, lots of scotch bonnets, I thought was insane🤷, was amazing on grilled striper.. had a coconut drink that was so cooling, great guy and family, never complained, made some great food from humble ingredients, he fished a lot.. I was still hunting so gave venison, quail, pheasant, rabbit.. sry lol. Going to make this as recipe printed, I'll make a tmalice sauce and some puree/salsa, in Noah's name, just a great family, tragedy, but so humble and proud.. wow brain overload 🤯, this brought some great memories bro👊, tyvm ty🌶️
Thanks, Ronald. Yes, sad story. Definitely humble ingredients, which usually produce some of the best flavors.
@@ChiliPepperMadness so true
Hey Mike, my eyes are filled with tears just by watching you😉 I believe 'ti' stands for 'a little' in French creole.
Haha, be careful - it's fire!
Mike always bringin' the banger recipes. Love everything I've tried so far.
Thank you - I am glad that you are enjoying it! Share with friends maybe? ;-)
Another winner Mike
Thank you - enjoy!
Thank you for sharing the history/story behind Ti-Malice love it
My pleasure :)
Tks for sharing
My pleasure. Enjoy!
Another masterpiece Mike ,
Greetings from Dallas Texas
Thank you! Enjoy!
Definitely going to try to make this
Let me know how it goes - enjoy!
Looking like a must try. Loved the story, too Mike.
Thanks, Kevin!
Nice one Mike. 😮
Thanks!
This looks like a delicious way to save money. Much appreciated.
My pleasure. Enjoy!
Thank you👍
Welcome 👍
I just made this and it was awesome. I used 4 large habaneros and they added a huge kick of heat that got balanced nicely by the sweetness of he sauteed onion. I can't wait to share this with my coworkers tomorrow and blow their minds.
I can't wait for you to blow their minds, too! Let me know how it goes ;-)
Two words, my friend. Mission accomplished. @@ChiliPepperMadness
The chili head i am , definitely will save clip and make this . Got me on the ending of the story , good stuff . Cheers from Australia
Cheers, mate!
Look forward to making it. My wife was very heat adverse, so I usually ended up subbing poblanos in recipes that called for anything hotter. Chili pepper tolerance might be something to be considered in the courtship ritual.😂
Haha, I hear you! It took me 15 years to turn my wife into a chilihead! LOL. Now she's crazy!
0:56 when cutting super hot peppers remember to rub your eyes after your done like I aways do. 😉
😂 😂 😂 It is the most important step, huh? Not only eyes then......
Cool story. I tried the same thing with a friend of mine and had exactly the same result.
Memories are worth everything, huh?
Looks absolutely delicious! I will be making this over the weekend! Any idea how long this sauce would typically keep in the fridge?
It should keep a few months easily in the fridge, or longer if you want to add more vinegar!
West coast chain Round Table Pizza had a "Reign of Fire" hot sauce which they marketed as "red Caribbean habaneros, roasted peppers, garlic, and a magnificent blend of other savory flavors" and I loved it so much before I moved away, it's been popping up in my head recently and I think this recipe would be the perfect launching point to recreate it though I might try adding more fat as I remember it being rather rich/creamy (it was used as a wing sauce and as a pizza sauce).
Thanks for this comment. Very interesting.
thumbs up! add link for food processor.
That's a different one might have to try it
Please do - let me know how it goes ;-)
Great channel mate thanks for sharing , how long would that sauce keep in the bottle ?
Thanks! This should keep many months due to the vinegar content.
Love the background on this hot sauce! Have you visited Haiti?
I have not, but would love to.
@@ChiliPepperMadness same here!
Hey dude,long time no see.😀 I am subscribed but haven't seen you in months.😶 You had me at apple cider vinegar and Scotch Bonnets.😉 I wonder if Ti in Ti Malice is short for Petit or small. Whatever,I am dying to try your Little Malice' Delight. 🤗😁🤗
Thanks man. I got a whole story on where the name comes from on the website. Check it out: www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/ti-malice-haitian-creole-hot-sauce/
Great video! Where did you get your container?
I'm not sure, I've had that forever. Lol.
have a rocoto plant that's the size of a lemon tree. I'm not allowed to use any other chillies. I have to use the 400 I have already.......apparently. 🤣
Just made your sauce was all out of habaneros, so used a ghost pepper. It was really really good and spicy next time possibly two ghost or maybe one ghost one habanero. Thanks for the recipe.
I am glad to hear that. Thank you for the feedback!
I never wear gloves. I'm dumb, also. So I ALWAYS end up pepper gassing myself.. Great looking recipe!
Haha - high five!
Thanks for sharing your recipe! I’m looking forward to make it with habaneros and I will also add a fresh mango, and some fresh thyme. Since you like it hot and spicy like myself, have you tried Nashville Hot Chicken? It’s the bomb! I purchased the Nashville Hot Chicken Season from Spice Inc, but you can make your own hot spice chicken season. I was hoping in the future you could do a Kicked-Up Nashville Hot Chicken (fried and bake) recipes? Thanks for sharing all your outstanding recipes!
Absolute I have! In fact, I have a few recipes on the website already that I think you will enjoy: 1. Nashville Hot Chicken: www.chilipeppermadness.com/recipes/nashville-hot-chicken/ 2. Nashville Hot Chicken Wings: www.chilipeppermadness.com/recipes/nashville-hot-chicken-wings/ 3. Nashville Hot Sauce: www.chilipeppermadness.com/recipes/nashville-hot-sauce/ Let me know how you like them. Cheers!
@@ChiliPepperMadness Thanks for your reply with the recipe links. Looking forward to trying them out. Greatly appreciated!
Just like T'Malice I think I need to come by your house at lunch every day.😂😂😂
😂😂
I think I’m gonna make this for one of my friends from church. He is originally from Haiti. Hopefully he likes the spice! Could you add a touch of sugar or honey or the like to tone down the heat a little?
Absolutely. A touch of sweet is GREAT here. Enjoy!
I have been dying to try this hot sauce and habaneros are some of my favorite peppers! Sadly nowhere near here sells Scotch bonnet peppers. I am wondering if you can pressure can this stuff versus refrigerating it.
Absolutely, you can pressure can this, or process in a water batch. Let me know how it turns out for you. Enjoy!
@@ChiliPepperMadnessI just steam canned my first ever batch into 4 half pints and I must say this stuff is phenomenal it has just enough heat without being overwhelming!
That's what I like to hear, Mathew. I am glad that you are enjoying it!
I’d really like to know where you got that apron.
It's an X-Chef apron. I got it as a gift.
I used to have a lot of fun gassing my roommates with the chili fumes back in the day. Apartment filled with fragrant smoke and I'd just be standing there taking care of business. Good times.
Haha, oops!
I’m roasting hatch today. I have a case of hot and extra hot. Haven’t made a sauce with hatch yet. What do you think?
I love a good Hatch pepper sauce. I use it mostly for stews or general sauces, but surely great for a hot sauce. I have a really good one here you might try: www.chilipeppermadness.com/recipes/roasted-red-hatch-chile-sauce/
OMG! Scotch Bonnet are delicious, but they are very hot peppers.
Every pepper has a different kind of burn and to me, scotch bonnets have a more intense burn than carolina reapers but they do have more flavor.
I love the fact that in your recipe, the scotch bonnets seem to be 1:10 or less of the total volume of the sauce. It allows you to enjoy the flavor and not have your taste buds say ''F... this S... I'm out'' 😜
Ok
I've noticed to don't make any reference to sterilizing the bottles.
Thanks. If you plan to store your Ti-Malice, sterilizing bottles is important. It helps prevent the growth of harmful bacteria and extends the shelf life.
I'm an envisioning an alternate-history Folklore where Boulki can't handle the heat and gets kicked out of the village. He travels to Trinidad and comes back with a bunch of 7 Pots and Scorpions, apologizes to Ti-Malice for exploiting his hospitality, and proceeds to offer to make him some food, and smothers everything with something now known as "Revanj Bouki a" aka "Bouki's Revenge".
What a story! Thanks for sharing your vision.
@@ChiliPepperMadness Haha, I was just trying to get a chuckle. It would be a great name for a superhot version of this, for sure.
You can use other peppers, but I'd stay with that color profile. It just wouldn't be the same if it was green, IMO.
I hear you!
Or you can wear gloves so you don't go trying to scratch your eyes or nose and end up crying like a baby.
😂 True