Sauce Ti-Malice

Ingredients

 * 2 cups onions, finely chopped
 * 1 cup fresh lime juice, strained
 * 3 tbsp butter
 * 1½ tsp garlic, finely chopped
 * 2 tsp salt
 * 2½ tsp fresh hot chilies, finely chopped

Directions

 * 1) Marinate onions with the lime juice at room temperature for at least 30 minutes.
 * 2) Drain the onions in a fine sieve set over a bowl, removing as much liquid as possible.
 * 3) Reserve the marinade.
 * 4) In a heavy 8" to 10" skillet, melt the butter over moderate heat.
 * 5) When the foam begins to subside, add the onions and, stirring frequently, cook for 5 minutes, until they are soft and transparent but not brown.
 * 6) Stir in the chopped chilies and garlic, reduce the heat to low, cover the skillet tightly, and cook for about 10 minutes, or until the chilies are tender.
 * 7) Off the heat stir in the reserved marinade and the salt.
 * 8) Cool to room temperature before serving.
 * 9) Covered tightly and refrigerated, sauce ti-malice can be kept safely for about 5 to 7 days.