blend · hot sauce
NATIONAL AWARD WINNERPrep 10 minGlassrail Ti Malice
Independent adaptation of a publicly published Gregory Gourdet recipe. Not affiliated with, sponsored by, or endorsed by Gregory Gourdet.
Heat and acid for eggs, tacos, and bowls.
Ratio
Ingredients
- Red Onion — 3 cups red pearl onions (360 g)
- Salt — 1 1/2 Tbsp kosher salt (22 g)
- Lime Zest — zest of 3 limes (6 g)
- Lime Juice — 3 Tbsp lime juice (45 ml)
- Habanero — 1 Scotch bonnet/habanero, finely chopped
- White Wine Vinegar — 6 Tbsp white vinegar (90 ml)
- Olive Oil — 6 Tbsp EVOO (90 ml)
- Thyme — 1 Tbsp thyme (3 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Glassrail Ti Malice wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 3 stars · 2 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.
Originally published as Sauce Ti Malice.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Gregory Gourdet / first-party (published as “Sauce Ti Malice”). Full citation lives in Provenance.