Guava BBQ Sauce

Learn how to make some homemade guava BBQ sauce from scratch. The flavour is tangy but slightly sweet, at the same time. A multi purpose BBQ sauce that can be used as a dip or to be smothered over chicken or vegetables.

I'm going through a bit of a guava theme right now because I have a huge box of white guava.

While I am team pink guava to the bone, my local Caribbean supermarket only had white guava to hand which I have already made some jam with.

Guava is that tropical fruit that you either love it or hate it, I know a lot of people who only like the jam, jelly or juice because they do not care for the tiny seeds (yes, they are annoying).

Today I'm going to show you how to make some BBQ sauce right off the back of my

This sauce is very very simple to make especially if you are using my homemade guava jam.

You only need to saute the base ingredients and then transfer them along with the remaining ingredients to a high speed blender and pulse into a smooth consistency, it's that easy!

Ingredients you need

• Apple cider vineger - This is usually my go to vinegar when making a sauce which contains vinegar, it also has a fruit twist to it.
• Tomato sauce - You can use any variation - chopped tomato (which is canned), passata or tomato puree.
• Thyme and parsley - To optimise the flavour
• Molasses - You only need a small amount for depth, colour and flavour.
• Soy(a) sauce -  It breaks up the flavour of sauce with a slightly savoury twist.
• Onion and garlic - These are the base ingredients for the sauce.
• Ginger - Fresh ginger is preferred because it is much more pungent than its powdered form.
• Scotch bonnet pepper - To give the sauce a nice spicy kick to it.
• Liquid smoke - This gives the sauce a subtle smokey taste.
• Olive oil - Used for sauteing the base ingredients.
• Black pepper and pink salt - to enhance the taste
• Lime juice - The juice of a fresh lime to balance out the flavour.

The steps

• Add olive oil to a medium sized frying pan or skillet on medium heat.
• Saute the onion, garlic and ginger until soft and translucent.
• Proceed to add the scotch bonnet pepper, thyme, parsley, apple cider vinegar, chopped tomato, soy(a) sauce, liquid smoke and molasses.

• Stir all of the ingredients together so they are evenly combined.
• Add the guava jam and start to stir (the colour of the sauce will begin to change).
• Reduce the heat to medium-low and continue to simmer while stirring for 15-20 minutes.
• After the given time do a taste test and add pink salt and black pepper to taste and then squeeze in the juice of a lime.

• Carefully transfer the contents from the saucepan to a high speed blender.
• Put the lid on and blitz at high speed until a smooth consistency is formed.
• Allow to completely cool down before pouring the sauce into a clean jar(s).
• Refrigerate and use accordingly.

Notes and tips

• This sauce, if following my recipe should last for 1-2 weeks. I normally use it within 2 weeks of making it and haven't tested it for any longer than that.
• If you want to preserve the sauce for any longer than that, I highly recommend checking this link on the Canning Process.
• I am using my homemade Guava Jam for this recipe, I haven't tried making it with storebought paste/jam.
• The colour of your sauce may vary slightly, depending on whether you use pink,red or white guava to make your jam for the sauce.
• My homemade jam is quite sweet so you won't need to add anymore sweetener, if anything you can increase the chopped tomato to make it more savoury.
• Don't forget to do a taste test and adjust the taste accordingly.
• Half a scotch bonnet gives the sauce a good level of heat/spicy you can add more if you want yours fiery or omit if you don't care for any heat.
• Keep the sauce in the refrigerator (once cool) and use when you're ready!

More guava recipes to try

• Guava Jam Recipe
• Guava Juice
• Guava Cheesecake

Other sauce and jam recipes

• Jerk BBQ Sauce
• Scotch Bonnet Pepper Sauce
• Caribbean Curry Sauce
• Browning Sauce
• Mango Jam
• Mango Pineapple Hot Sauce
• Cranberry Sauce

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Guava BBQ Sauce

Learn how to make some homemade guava BBQ sauce from scratch. The flavour is tangy but slightly sweet, at the same time. A multi purpose BBQ sauce that can be used as a dip or to be smothered over chicken or vegetables.

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Course: Extra

Cuisine: Caribbean

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 1 jar

Calories: 161kcal

Author: Charla

Ingredients

• ▢ 2 tablespoon olive oil (28g)
• ▢ ½ small onion chopped
• ▢ 4 garlic cloves minced
• ▢ 2 teaspoon fresh ginger (4g)grated
• ▢ ⅔ cup chopped tomato (100g)(canned)
• ▢ ¼ cup apple cidar vinegar (60ml)
• ▢ 2 tablespoon molasses (40g)
• ▢ 1½ tablespoon soy(a) sauce (27g)
• ▢ 1 tablespoon liquid smoke (15g)
• ▢ ½ scotch bonnet pepper
• ▢ 1¼ cup guava jam (206g)
• ▢ the juice of a lime
• ▢ black pepper and pink salt to taste

Instructions

• Add olive oil to a medium sized frying pan or skillet on medium heat.
• Saute the onion, garlic and ginger until soft and translucent.
• Proceed to add the scotch bonnet pepper, thyme, parsley, apple cider vinegar, chopped tomato, soy(a) sauce, liquid smoke and molasses.
• Stir all of the ingredients together so they are evenly combined.
• Add the guava jam and start to stir (the colour of the sauce will begin to change).
• Reduce the heat to medium-low and continue to simmer while stirring for 15-20 minutes.
• After the given time do a taste test and add pink salt and black pepper to taste and then squeeze in the juice of a lime.
• Carefully transfer the contents from the saucepan to a high speed blender.
• Put the lid on and blitz at high speed until a smooth consistency is formed.
• Allow to completely cool down before pouring the sauce into a clean jar(s).
• Refrigerate and use accordingly.

Video

Notes

• This sauce, if following my recipe should last for 1-2 weeks. I normally use it within 2 weeks of making it and haven't tested it for any longer than that.
• If you want to preserve the sauce for any longer than that, I highly recommend checking this link on the Canning Process.
• I am using my homemade Guava Jam for this recipe, I haven't tried making it with storebought paste/jam.
• The colour of your sauce may vary slightly, depending on whether you use pink,red or white guava to make your jam for the sauce.
• My homemade jam is quite sweet so you won't need to add anymore sweetener, if anything you can increase the chopped tomato to make it more savoury.
• Don't forget to do a taste test and adjust the taste accordingly.
• Half a scotch bonnet gives the sauce a good level of heat/spicy you can add more if you want yours fiery or omit if you don't care for any heat.
• Keep the sauce in the refrigerator (once cool) and use when you're ready!

Nutrition

Calories: 161kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 454mg | Potassium: 317mg | Fiber: 2g | Sugar: 19g | Vitamin A: 87IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 1mg

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