Haitian Sauce Ti-Malica

Makes approximately 1 ½ cup


Canola or vegetable oil
1 medium onion, chopped fine
1 clove garlic, chopped fine
2 shallots, chopped fine
2 scotch bonnet peppers (habaneros) destemmed and deseeded and chopped
½ green bell pepper, chopped fine
½ red bell pepper, chopped fine
2 tablespoons tomato paste
1 cup water
½ teaspoon salt
½ teaspoon black pepper
¼ cup white vinegar (or pickled vegetable vinegar)
Juice of one lime


In medium sized skillet over medium high heat add oil. Cook onions, garlic, shallots and sauté until translucent, about 3-4 minutes. Add peppers and cook until peppers are tender. Add tomato paste to the pan and mix well. Cook a few minutes and then add the water, salt, black pepper and vinegar. Turn to a simmer and cook about 10-15 minutes on low heat. Remove from heat and add lime juice. Season to taste with more salt.