Ingredients Edit

Directions Edit

  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.

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