I was very excited to find ripe guava in a local grocery store, as I have several recipes I’ve been meaning to share with you that use guava. The scent of ripe guava takes me right back to my childhood days on the islands, climbing the guava tree in our front yard (no longer there, unfortunately), with my little brother, and racing to the areas of the tree where the guavas were mature and ready to pick. Besides passion fruit, I don’t think there’s another tropical fruit that naturally lends itself to the complex flavor nature of a good BBQ sauce.
This Caribbean Guava BBQ Sauce combines the tropical sweetness of ripe guavas with aromatic spices and herbs, creating a unique and flavorful condiment. The natural sugars in guava caramelize beautifully when grilled, adding depth to meats like chicken, pork, and even seafood. This sauce is a delightful way to bring Caribbean flair to your grilling sessions.
Ingredient Guide
- Guava: Fresh, ripe guavas provide a natural sweetness and tropical flavor. If unavailable, guava paste or preserves can be used as substitutes.
- Apple juice: Adds a mild sweetness and acts as a base for simmering the guavas, enhancing their flavor.
- Brown sugar: Contributes a rich, molasses-like sweetness that balances the tartness of the guavas.
- Cinnamon stick: Infuses the sauce with warm, spicy notes, complementing the fruitiness.
- Cloves: Add a pungent, aromatic depth that enhances the overall spice profile.
- Lime juice: Provides acidity to balance the sweetness and brighten the flavors.
- Scallions (green onions): Offer a mild onion flavor and freshness.
- Thyme: Adds an earthy, herbaceous note typical in Caribbean cooking.
- Vidalia onion: A sweet onion variety that adds depth without overpowering the sauce.
- Garlic: Introduces a pungent, savory element that balances the sweetness.
- Apple cider vinegar: Contributes tanginess and helps preserve the sauce.
- Molasses: Enhances the sauce’s richness and adds a deep, bittersweet flavor.
- Chili sauce: Provides a mild heat and additional sweetness.
- Worcestershire sauce: Adds umami and complexity to the flavor profile.
- Tomato paste: Thickens the sauce and adds a concentrated tomato flavor.
- Hot smoked paprika: Imparts a smoky heat that complements the sweetness of the guavas.
Shopping Made Easy
- Guava: Look for ripe guavas in the tropical fruit section of well-stocked grocery stores or Latin/Caribbean markets. If unavailable, guava paste or preserves can be found in the international aisle.
- Spices and herbs: Fresh thyme and scallions are typically available in the produce section. Whole cloves and cinnamon sticks can be found in the spice aisle.
- Condiments: Apple cider vinegar, molasses, chili sauce, Worcestershire sauce, and tomato paste are common pantry items available in most supermarkets.
Can I use guava paste instead of fresh guavas?
Yes, guava paste can be used as a substitute for fresh guavas. Adjust the sweetness accordingly, as guava paste is typically sweeter than fresh fruit.
How spicy is this BBQ sauce?
The sauce has a mild heat from the hot smoked paprika. For more heat, consider adding finely diced Scotch bonnet peppers or your preferred hot sauce.
How long can I store this sauce?
Store the cooled sauce in a clean glass jar in the refrigerator for up to one month.
What dishes pair well with guava BBQ sauce?
This sauce complements grilled meats, like chicken, pork, and ribs. It also works well as a glaze for roasted vegetables or as a dipping sauce.
Can I make this sauce ahead of time?
Absolutely. Making the sauce ahead allows the flavors to blend together, enhancing its taste.
Cooking Notes from the Kitchen
- When cooking the guavas with apple juice and spices, ensure they are fully softened to extract maximum flavor.
- After simmering, strain the mixture to remove seeds and pulp, resulting in a smoother sauce.
- For convenience, use an immersion blender. If using a traditional blender, allow the mixture to cool slightly before blending to prevent pressure build-up.
Caribbean Guava BBQ Sauce
Ingredients
- 1 tablespoon olive oil
- 2 stalks scallions finely chopped
- 6 sprigs thyme destemmed
- 1/2 Vadilia onion large, diced fine
- 2 cloves garlic smashed
- 1/2 cup apple cider vinegar
- 2 tablespoon molasses
- 1 1/4 cup chili sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 2 tablespoon tomato paste
- 1 teaspoon hot smoked paprika
- 1/2 cup apple juice
Instructions
- Wash and trim the tops off the guavas, then cut into segments.
- In a large saucepan, combine the guavas, 3 cups of apple juice, brown sugar, cinnamon stick, cloves, and lime juice. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to a simmer and cook for 25-30 minutes until guavas are soft.
- In a separate medium saucepan, heat olive oil over low heat. Add scallions, thyme leaves, Vidalia onion, and garlic. Sauté for 4-5 minutes until fragrant.
- Add hot smoked paprika to the sautéed mixture and stir well.
- Stir in tomato paste and cook for an additional 1-2 minutes, ensuring it doesn’t burn.
- Deglaze the pan with 1/2 cup apple juice and apple cider vinegar. Increase heat to bring to a boil.
- Add black pepper, salt, molasses, chili sauce, and Worcestershire sauce. Stir to combine.
- Reduce heat to a simmer and cook for 10 minutes.
- Strain the guava mixture through a fine mesh strainer into the saucepan with the sauce base, pressing to extract as much liquid as possible. Discard solids.
- Bring the combined sauce to a boil, then reduce to a simmer and cook for 35-40 minutes until thickened.
- Use an immersion blender to puree the sauce until smooth. If using a traditional blender, allow the sauce to cool slightly before blending.
