Recipe - Sauce Ti-Malice

2 cup Onion; finely chopped
1 cup Fresh lime juice; strained
3 tablespoon Butter
2 One half teaspoon Minced Scotch bonnet or
habanero chilies
1 One half teaspoon Minced garlic

Philadelphia Online Philadelphia Daily News
http://www.phillynews.com:80/daily_news/97/Aug/06/features/ISLA06.htm

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_One half cups. Source: ``Hot & Spicy
Caribbean,'' by Dave Dewitt, Mary Jane Wilan and Melissa T. Stock, Prima
Publishing, ($14.95). Posted to CHILEHEADS DIGEST V4 #071 by Judy Howle
howle@ebicom.net on Aug 06, 1997