Haitian Sos di Malice – Devil Sauce

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Last Updated on May 20, 2020 by Chef Mireille

Haitian Sos di Malice – Devil Sauce is a delicious condiment that is also sometimes used as a stewing sauce for chicken or fish.

Explore some of the ways this Haitian Creole Sauce is used and more delicious Haitian Recipes here.

Haitian Sos ti Malice - Devil Sauce

Although I am half Haitian, I only have a few Haitian recipes posted here. It’s not that I don’t eat and enjoy Haitian food, but I did not grow up eating Haitian food on a daily basis. When we did eat Haitian food perhaps because it was done not as often, we often ate the rich foods that are labor/time intensive like Griot (double fried pork) and Lambi (stewed conch) with one exception. Whenever Soup Joumou was made, I would have it for breakfast, lunch and dinner. This was the most common Haitian food in my house. My Mom (yes even though my Mom isn’t the Haitian one, she would make Haitian food) would make a huge pot of this pumpkin based soup that includes everything but the kitchen sink – meat, root vegetables, pasta – all in one pot and that is all I would eat for days on end. That is one recipe I need to develop and present. The problem is no one on either side of my family records recipes, so I have to rely on my knowledge of what’s included and develop a recipe from scratch.Then will come the critical taste testers. Maybe that’s why I avoid developing Haitian recipes!!! Today’s Haitian Sos di Malice – Devil Sauce is very customizable so it will be pretty hard to mess up. I served this up last week with some chicken and there were no complaints! Whew!

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Before any Haitian critics come on here, my Mom learned how to cook Haitian food from my Dad’s sisters and that is where I learned all of my Haitian recipes. I had an email from someone a few weeks ago criticizing because I did one minor thing different in a recipe and she asked for my family tree background – really! In any culture, there is NEVER one authentic version because in that household traditional recipes will be adjusted for the tastes of that family, therefore, the recipe becomes traditional for the family. This does not mean it is not authentic but every cook is allowed to input some artistic license, right? I guarantee you ask 20 Americans to make meatloaf and you will get several different versions. Ask 20 Jamaicans to make Jerk Chicken and each jerk marinade is going to be a little different. Otherwise, people in NYC wouldn’t be arguing over which Jamaican restaurant is the best to get their Jerk Chicken. They would all taste the same right!

Anyway, back to today’s recipe. Although the main course was rarely Haitian food, Haitian accompaniments were always on the table like Beet Salad, Avocado Salad (which I never ate…hated avocados then and I still do), Picklese and Sos Ti Malice. Picklese & Sos Ti Malice are the two ways Haitians have of adding spicy heat to their food. This is such a versatile hot sauce because it can be served both as a dipping sauce or a stewing sauce. When used as a dipping sauce, it might be served with Griot, Tassot (double fried goat), Lambi and even Banane Peze (double fried green plantain). This sauce is so ubiquitous in Haitian culture and cuisine, people usually will just ask for “sos” which just means sauce when translated and yet everyone will know they are referring to Sos di Malice.

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When used as a stewing sauce, simple brown your chicken. Add the sauce and a little water. Cook until meat is done and you have a flavorful Stewed Chicken.

Poulet Sauce di Malice (Chicken Stewed in Sauce di Malice)

Sos 1 -edit

Yes, Haitians like A LOT of gravy!

Sos 2 -edit

Sos Ti Malice - Haitian Devil Sauce
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Haitian Sos di Malice – Devil Sauce

a spicy Haitian sauce that can be used as a dipping sauce for fried foods or a stewing sauce.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Condiments
Cuisine: Haitian
Servings: 6


  • 2 tablespoons oil
  • 3 shallots thinly sliced
  • 2 cloves garlic finely chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • ½ green pepper sliced
  • 2 Scotch Bonnet peppers thinly sliced
  • 3 cloves
  • 1 tablespoon finely chopped parsley.
  • 1 teaspoon salt


  • Heat oil in a saucepan.
  • Add shallots and garlic. Saute until shallots are softened and translucent.
  • Add tomato paste, vinegar and 2 ½ cups water. Whisk well to dissolve the tomato paste in the water and bring to a boil.
  • Add bell peppers, Scotch Bonnet and cloves. Reduce heat to medium and simmer for 10 minutes.
  • Add parsley and salt. Stir to combine.
  • Sos ti Malice is now ready to use as either a condiment or a stewing sauce.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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Thank you for sharing!

About Chef Mireille

Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions


  1. Kalyani

    U had me there in splits, Mir :-)) “everything but the kitchen sink” !! Lol !! this looks like a versatile condiment , guess they can be used with pasta for a variation too 🙂

  2. Kalyani

    dunno if the earlier comment went thru 🙁

    You had me there in splits – “everything but the kitchen sink” – this looks like a condiment I could use with pasta too !

  3. Vaishali

    The same recipe cooked by my grandmother will vary if my mom cooks and when I cook it will yet be different ! I agree one needs an artistic touch ! Lovely read !
    And the sauce sounds interesting !

  4. Srivalli Jetti

    Oh somebody really sent you an email?..like he/she was an authority!…the sauce looks so lovely and so nice reading about the background…glad you are recording all this for people like me who have no clue on these cuisines and will be a great help!..

  5. Mayuri Patel

    An interesting sauce Mireille. It is so true that each family varies the traditional food according to their taste. Little amount of certain ingredients makes it unique. I’ve been criticized too for a few local dishes I’ve made and that too not by a Kenyan but someone staying don’t know where 🙂

    • Chef Mireille

      ridiculous – my Mom and me too we hate raw onion so any traditional dishes never includes that. It doesn’t mean it is wrong – it is just our style! It cracks me up when people who are not even of the origin will criticize because they learned how to make one way…as if that is the only way 🙂

  6. themadscientiststskitchen

    Mir my today’s curry will be different from tomorrow’s curry. What a drag if my food tasted like it came from one packet. Of course, there is an artistic license. Just ignore these people.
    As for the curry, you know my girls will love it.

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