Sauce ti malice (haiti)

1 Servings

Ingredients

Quantity Ingredient
2 cups Onion; finely chopped
1 cup Fresh lime juice; strained
3 tablespoons Butter
2½ teaspoon Minced Scotch bonnet or habanero chilies
1½ teaspoon Minced garlic

Directions

Philadelphia Online -- Philadelphia Daily News

In a bowl, marinate the onions in the lime juice at room temperature for 30 minutes. Drain the onions in a sieve and reserve the marinade. In a heavy skillet, melt the butter over medium heat. When the foam begins to subside, add the onions. Stir frequently and cook for about 5 minutes or until the onions are transparent. Stir in the chilies and garlic, reduce the heat and cover the skillet. Continue cooking for 10 minutes or until the chilies are tender. Turn off the heat and add the reserved marinade. Cool to room temperature before serving. Makes 1_1/2 cups. Source: ``Hot & Spicy Caribbean,'' by Dave Dewitt, Mary Jane Wilan and Melissa T. Stock, Prima Publishing, ($14.95). Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle <howle@...> on Aug 06, 1997

Related recipes