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.

Course Extra

Cuisine Caribbean

Prep Time 25

Cook Time 25

Total Time 50

Servings jar

Calories 161kcal

Author Charla

Ingredients

2 tablespoon olive oil
½ small onion chopped
4 garlic cloves minced
2 teaspoon fresh ginger grated
⅔ cup chopped tomato (100g)(canned)
¼ cup apple cidar vinegar (60ml)
2 tablespoon molasses
1½ tablespoon soy(a) sauce
1 tablespoon liquid smoke
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