Ingredients:

  • 1 cup Scotch Bonnet or Habanero peppers, stems removed
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled
  • 1 cup White Vinegar (5% acidity)
  • 1/2 cup Water
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoon Ground Black Pepper

Instructions:

  1. Gently sauté the chopped onion and garlic in a tiny splash of oil in the saucepan until softened, about 5 minutes.
  2. Add the peppers, vinegar, water, tomato paste, sugar, salt, and black pepper to the saucepan. Stir well to combine.
  3. Bring the mixture to a gentle boil, then immediately reduce heat to low. Simmer uncovered for 15–20 minutes, allowing the peppers to soften fully and the flavours to meld. Stir occasionally.
  4. Remove the saucepan from the heat and allow the mixture to cool for at least 10 minutes before blending.
  5. Carefully transfer the cooled mixture to a high-powered blender. Blend on high until completely smooth and uniform.
  6. Optional: For a silky-smooth finish, pour the blended sauce through a fine-mesh sieve lined with cheesecloth, pressing down on the solids to extract all the liquid.
  7. Taste the sauce. Adjust salt or sugar as needed. Funnel the finished Ti-Malice into sterilized, airtight bottles and store in the refrigerator.