Turn up the flavor with Caribbean sauces, condiments, and marinades that bring every dish to life. From fiery pepper sauces to bold green seasoning, these essentials are the foundation of authentic island cooking.
Why Mommy? You never put compound butter on our boiled corn! Yea, this is not something I grew up eating on the islands, but if you look closely you’ll see how we’ve adapted the flavors we enjoy down the islands, into this wonderful compound butter. Great of grilled meats, grilled and steamed vegetables and Indy (my youngest) luv this on mashed potatoes. In the next post I’ll show you how to make an amazing shrimp dish with this.
Note! If doing this recipe Gluten Free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the butter. I used dried/dehydrated pimento peppers, but if all you have is fresh, that will work too. If you cannot source pimento peppers, use your fav sweet peppers. While Pimento peppers are NOT hot (spicy), you can use a bit of Habanero or Scotch bonnet pepper in here should you want it EXTRA spicy.
Leave the butter out on your counter to soften naturally in a bowl.
Remove the leaves off the thyme stem and along with the scallion, parsley and shado beni (use cilantro as a subsitute) and give it all a fine chop. BUT… before you do, try to dry the herbs with paper towels after you wash them and before you begin chopping. We don’t want extra water influencing the overall taste later on. I used salted butter.
Dice the garlic (finely) as I prefer that way than crushed. I love the little chunks of garlic when I use this compound butter later on.
Remove the seeds out of the bird’s eye pepper (discard) and chop finely. You may keep the seeds if you want this with some kick.
Basically all you have to do now is combine eveything until completely mixed.
Place it all on plastic wrap as we’ll now wrap it in the form or a log about 1 1/2 inch in diameter. Pinch the ends and wrap tightly. As you twist the ends, the shape will form naturally. Watch the video below to follow along.
Into the freezer to firm up. (store in the freezer)
My fav way to use this compound butter is on hot of the grill steaks(as in the images you see here) but as mentioned above, this is very versatile and can be used in many ways.
This summer try it on your grilled or boiled corn. Even those lobsters or fish you’ll end up grilling at some point. BTW, this can keep in the freezer for months.
The culinary culture of the Caribbean (for the most part) is very seasonal as we’ve perfected the art of using fruits and vegetables when they are their best. Basically we don’t have much or a pickling culture. The exception being, peppers! The variety of pepper sauces (anything fiery with the abundance and variety of our lovely HOT peppers we have) and oils will blow you away. In this recipe I’m trying my best to recall my grandmother’s version and pay tribute to her by using a classic food mill as she would.
Wash the peppers, remove the stems and allow them to air dry as we don’t want water in the finished oil as it will decrease the shelf life.
Wash and chop the scallions, parsley and shado beni – also allow to them dry a bit or use paper towels to dry them before rough-chopping. It will make it easier for the food processor or food mill you’ll be using shortly.
Basically all you have to do now is to ‘grind’ it I used a traditional food mill my grandma would use, but you can certainly use a food processor or blender. You want something that’s a bit chunky. Watch the video below to see how I used the food mill.
You’re making sure everything is ground into tiny bits, but NOT pureed! As you want the finished pepper oil to have some texture. Yes, we did include the seeds of the peppers and if you wanted to give this finished pepper oil more of a kick, you can add some Caribbean sunshine (scotch bonnet pepper) to the mix.
Scrape it all into a sauce pan, followed by the olive oil and salt. Mix well and cook on a VERY LOW heat so you have a gentle simmer. Remember to open the windows in your kitchen and turn on the exhaust fan above your stove if you have one. Cook for about 45-60 minutes. The goal is to make sure you burn off any water and to enhance the flavors of the ingredients we used.
It will go darker and the oil itself will take on a reddish hue. Allow it to cool before putting into glass containers (with a lid). Make sure the oil covers the peppers as it will help to preserve it’s wonderful flavor and prevent it from going bad easily.
According to my dad, my great-grand-mother would do something similar, but she would use a massive mortar and pestle (one my family would use for crushing cocoa and coffee beans) to crush her peppers and garlic and she wouldn’t use scallions.
IMPORTANT! Use gloves when handling such hot peppers and be sure to wash your hands IMMEDIATELY after with soap and water.
While on a recent trip to the Caribbean I was challenged by a honey producer (and given a bag of goodies) to use her honey in a recipe when I got back home. While the honey will compete with the more flavorful ingredients in this jerk marinade (like the spices, herbs and Scotch Bonnet peppers), it does enough to let you know “hey I’m here too“!
You’ll Need…
1/2 cup vegetable oil 1/3 cup Vinegar 1/2 cup Soy sauce – dark 2 limes (juice) 3/4 cup Orange juice – fresh 15 Jamaican Pimento berries – all spice 1/2 tablespoon black pepper 2 tablespoon raw cane sugar 1.5 teaspoon cinnamon 1/2 teaspoon clove powder 1/2 teaspoon nutmeg powder 10-15 sprigs thyme 2 scallions thick piece of ginger 1 large onion 8-10 cloves garlic 3 Scotch bonnet peppers 2 tablespoon honey (add more for a more pronounced honey undertone) 2 bay leaves
NOTE! Please remember to use as many Scotch Bonnet Peppers as you can tolerate (removing the seeds and white membrane around the seeds will help reduce the heat level). Wear gloves when handling them and wash your hands with soap and water immediately after. I used a cinnamon stick as I didn’t have any cinnamon powder. With the Cinnamon stick and All Spice (pimento) Berries you’ll need a powerful blender or food processor to break those down. Alternatively you can use the powder form – for the all spice use 1 heaping teaspoon .
Give everything a rough chop (after washing) as to make it easier for the blender or food processor to break down smooth. Remember you can add more of one ingredient if it’s a flavor you like. For me.. I like adding Bay Leaves as I find it compliments the Pimento Seeds (all spice), but many people won’t have it in their jerk marinade.
Add all the ingredients to the food processor.
I like to ‘pulse’ until I get the desired consistency and texture I like. I find that if you don’t pulse, you end up adding too much air to the finished marinade and it’s a bit frothy. It takes about 2-3 minutes.
If you do decide to add more honey than what’s mentioned in the ingredient list above, may I recommend you add it now (after your marinade comes out of the food processor).
This marinade will stay good in a clean container in the fridge for about a week. Or use immediately! Or you can double up on the recipe and freeze some. Pour into an ice cube tray until frozen, then pop into a freezer bag. whenever you need some, just thaw a few cubes and you’re golden!
Mango Kuchela… as young fella on the islands I had NO love for this spicy pickle / condiment. However, it’s now one of my go-to sides when I have curry dishes, soups and Pelau, as an adult. My new found love probably got something to do with the fact that getting good green mangoes to make it in Canada is not as easy as when our home was surrounding by mango trees in the Ccaribbean.
You’ll Need…
6-8 green mangoes (depending on how large they are) 3/4 tablespoon salt (adjust) 1 teaspoon brown sugar (optional) 1 1/2 cups veg oil 6-8 cloves garlic as much hot peppers as you can handle 2-3 tablespoon cilantro 2 1/2 tablespoon Anchar Massala
Note! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements. I used 3 Habanero peppers, but you can use any variety hot pepper you have on hand as as much as you can handle. Remember to wash your hands with soap and water immediately after handling such hot peppers.
Wash, peel (use a pairing knife or potato peeler) and grate the mango – be mindful of the seeds as you grate . A box grater works best.
Then using a cheese cloth (or dish towel), wrap and twist (wring) the mango to remove the natural liquid of the mango. The goal is to make it as dry as we can, so later on it will absorb all the flavors we’ll be adding.
Set on paper-towel lined baking trays and allow to air dry at least 4 hours – I went overnight. Traditionally this is placed in the direct sun in the Caribbean. The paper towels will also help to absorb some of the natural liquid.
Pour the anchar masala onto the dried grated mango (large bowl), along with the salt and brown sugar (sugar is not traditional to the recipe, but it helps IMHO) and mix WELL!
You can source the Anchar Masala at most Caribbean grocers and lately I’m seeing it in the spice section of bigger Asian markets. Puree your garlic, cilantro and peppers. The cilantro I added is not traditional to the recipe – Shado beni is used (sometimes) instead. If you don’t have a blender, you can chop everything finely.
Heat the oil in a heavy pot on a medium heat and as it comes up to temperature add the pepper/garlic mixture and cook for 2-3 minutes. The goal is to flavor the oil with the garlic and give it a kick with the pepper (I used the seeds of the peppers as well).
Then go in with the mango and stir well. Yes, we used a lot of oil, but you’ll notice how it will be absorbed by the dried mango. The goal at the end is to use the oil as a preservative… so it keeps the finished kuchela fresh and not develop any mold etc.
Cook it for about 10 minutes, then into a glass jar. Be sure to stir it well, so all the flavors combine.
NOTE! Certain mango varieties makes better Kuchela (I know my mom prefers Starch Mango and my grandmother’s fav was Long Mango) but I used whats available to me. Just make sure they are GREEN and TART!
Along with cooking, gardening (being in the outdoors) is probably my second passion and my way of dealing with everyday stress. While I can’t (I do try though) grow many of the tropical fruits and vegetables I grew up enjoying in the Caribbean, I’ve been VERY successful at growing some of the most insane (HOT) peppers in the world. With that in mind, I give you my Green Goddess Sauce.
You’ll Need…
peppers (assortment | 15-20) 1 teaspoon grated horseradish 5-7 leaves shado beni 1-2 tablespoon olive oil 3/4 cup mayo 1 teaspoon white sugar 1 lime (juice) 1/2 teaspoon sea salt 1/2 small bitter-melon (rough chop) 4-6 cloves garlic
Warning! This can be VERY spicy. Please wear gloves, work in a well ventilated room and be sure to wash your hands with soap and water IMMEDIATELY after handling such hot peppers.
I used a food processor to make this insanely spicy (but flavorful) sauce, but I strongly believe that you’ll get better results (more smooth/creamy) from a high speed blender.
Remove the stems off the peppers (I used all green peppers, except for 1 ripe or red Ghost to give the sauce some specks of red) and give them a wash with cool water – drain/dry. Then you’re basically adding all the ingredients mentioned above into a food processor or blender.
While horseradish is not something you find, nor see being used in Caribbean style peppersauce (hot sauce), it adds a wonderful heat profile the peppers cannot deliver.
In case you’re wondering, I used Trinidad Moruga Scorpion, Pimento (aka seasoning peppers), Habanero and Green ghost (Bhut jolokia) peppers. But you can tame things down with less spicy peppers and of course you can use peppers you have available to you. No bell or sweet peppers will NOT work.
Run everything in the food processor or blender until smooth or to the consistency you like.
The mayo + garlic undertone is just outstanding.. without taking away from the HEAT of the peppers and horseradish. The bitter melon is another key addition which helps to bring all the flavors together and the sugar will help to mellow things a little. Honey would be another great addition if you want to play around with the recipe.
This green goddess sauce will last in the fridge (once you use a sterilized glass container) for 5- 8 months. And if you want to change the flavor a little, warm about a teaspoon full in the microwave (not on a metal spoon obviously) and get ready for a totally different taste… it’s as if it awakens the Caribbean Sunshine!
If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.
Choka.. a spicy condiment made from roasted vegetables and hot peppers (as hot as you can handle) is one of those delectable vegan dishes we enjoy in the Caribbean. While most chokas are meant to be as spicy as you can tolerate and very basic.. usually made with one vegetable (like eggplant or tomato) , this Murtani is meant to be SPICY and made with a combination of fire grilled vegetables, as you’re about to see.
You’ll Need…
1 medium eggplant
2 large tomatoes
2 scallions
2 Cubanelle peppers
8-10 scotch bonnet peppers
1 head garlic
8-10 okra
1/2 teaspoon salt
3 tablespoon olive oil (divided)
1/3 large onion
3 leaves shado beni (optional)
Important! While it’s recommended that an open flame (charcoal, propane etc) fire is used for grilling off the vegetables, you can certainly do this in a very high indoor oven as well. Keep the seeds of the scotch bonnet to maintain the heat level and remember to wear gloves and wash your hands immediately after with soap and water.
In this recipe (watch the video below) I’m using my Coal Pot to grill off everything. Something my great grandmother and her ancestors would traditionally use to grill and cook on.
Basically all you’re doing is grilling everything until they are charred and in the case of the tomatoes and eggplant.. cooked all the way through. To assist with cooking faster, I did make some deep cuts into the eggplant.
For the garlic, I cut off the root end to expose the garlic, then I drizzled on 1 tablespoon of the olive oil and wrapped it in foil. This will allow for the garlic to roast evenly on the fire and take on a lovely sweet flavor.
After everything was fire roasted, I went inside and scraped off any excess char and with the Cubanelle peppers (optional as it’s not traditionally used) as they cooled, the skin came off easily (same for the tomatoes).
Remove the stems off the peppers and okra and discard.. and be sure to remove the stem area of the tomato as it can be very tough. Cut the eggplant down the center and scoop out the lovely flesh. Place all of this into your food processor, along with the salt.
Pulse to achieve a chunky consistency. Then scrape into a deep bowl. Top with thinly sliced onions.
The final step is to CHUNKAY! Basically heat the remaining olive oil until you see whispers of smoke, then pour it directly over the sliced onions. Give it all a mix and top with the finely chopped Shado Beni.
Don’t forget to taste for salt yea! Yes, this is meant to be VERY spicy, but you can certainly tailor it to your own liking. A great side for curry dishes or grab some hot Sada roti and dip in.
With another season of abundant peppers in my garden and with all the requests for more peppersauce (hot sauce) recipes, I thought I’d share one influenced by the amazing CoCoPine Sauce that my good friend (and chef) Barry B market in the Caribbean. Chef B’s is a bit more complex and it reflects in the overall flavor. However this version can hold it’s own and will tantalize your taste buds.
You”ll Need…
3/4 small pineapple
10-15 assorted hot peppers
1/2 teaspoon salt
2 lemons (juice)
1 teaspoon grated horseradish
4 large cloves garlic
4-6 leaves shado beni (culantro)
Important: Wear gloves and wash your hands immediately after handling such hot peppers. If you cannot source Shado Beni(chadon beni) feel free to use cilantro (coriander) . To tame the heat you can remove and discard the seeds and white membrane surrounding the seeds of the peppers and discard.
Basically all you have to do at this point is to prep the ingredients. Wash and remove the stems off the peppers (you can give them a rough-chop if you wish). Peel, core and cube the pineapple, then juice the lemons. And finally.. grate the horseradish.
Please everything into the food processor or blender that you’re using to make the puree. Keep in mind that you can make this smooth or as I prefer, a bit chunky. Thus the reason I went with using a food processor. Feel free to give the Shado beni a rough chop too.
Since I wanted a bit of chunky consistency, I went ahead and pulsed the food processor. Stopping to scrape down the sides a couple times. Be sure to have the windows in your kitchen open as the scent of the peppers can be a bit overwhelming.
It’s that simple. An incredibly fiery and tasty peppersauce one would expect from the Caribbean. I used a combination of Ghost, Habanero, Scotch Bonnet, Chocolate and Scorpion peppers. Watch the video below for the exact peppers I used. Feel free to use peppers you can handle and/or have available in your region.
Place in a clean container and store in the fridge. You will notice that after a week or so the heat will subside, the flavor of the pineapple will decrease and you may need to add a bit more salt. This is all natural. For a more pronounced pineapple flavor you can go in a with a pineapple juice reduction.
Without a doubt, Tomato Choka (say .. tomatoes choka) is one of the most tasty ‘simple’ dishes you’ll ever enjoy. In this case, fire roasted (boiled, oven roasted or even microwaved) tomatoes are crushed along with salt, garlic and hot peppers, then thinly sliced onions are added, before heated oil is poured over it all and mixed. I guess this would be the English Caribbean version of a salsa?
You’ll Need…
10 medium tomatoes
2 green scotch bonnet peppers (adjust to your liking)
6-8 cloves garlic
1 large onion (divided)
2 tablespoon cilantro (chopped)
1 1/2 tablespoon olive oil
3/4 teaspoon salt (adjust)
Important! Please wash your hands with soap and water immediately after handling such hot peppers. To control the heat a bit, you can always leave out the seeds and white membrane surrounding the seeds. I used “green” scotch bonnet peppers as I much prefer the flavor and gentle heat from them.
Fire roast the tomatoes and peppers as you would normally do if making the choka the traditional way. May I recommend you gently char the peppers as it will add a lovely smoky flavor to the heat. The tomatoes will take about 5-10 minutes, depending on the size of them and how direct they are over the flame. Be sure to flip them around so all sides gets cooked/charred evenly.
Place 1/2 the onion (rough chop) into the food processor, the garlic, roasted peppers (remove the stems and discard) and add the now roasted tomatoes. You can wait a few minutes to allow the tomatoes to cool as bit and remove as much of the charred skin and discard before adding to the food processor. Top with the salt and puree.
After a minute or so on high, add the cilantro (give it a rough chop first), then give the processor a few pulses and this part is complete.
Pour this puree into a large bowl and top with the remaining onion sliced as thin as you can get it. Heat the olive oil on a medium flame and as soon as you start seeing smoke, pour it over the onion. This step is called Chunkay! It’s meat to temper the onion flavor throughout the choka and take away the harsh flavor of the onion.
Give the tomato choka a good mix and serve wit hot roti, pita or top your favorite crusty bread with some and enjoy. Be sure to taste for salt and adjust accordingly, as some tomato can be very tart. This is a classic vegan dish which also happens to be gluten friendly as well.. well unless you eat it with a non gluten friendly bread. Serve warm!
As we kick off another edition of the annual July Month Of Grilling, let’s jump into a recipe which is heavily requested and it’s something that goes hand in hand with BBQ and Grilling on the islands. If you’re from the Caribbean or have traveled to the islands (maybe you have friends from the region), you’ll know that Garlic Sauce (a thin aioli) is one of the preferred condiments served with BBQ. While there are many variations of this iconic sauce, I grantee you that this is as spectacular as it gets.
You’ll Need…
1 1/2 cups mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
2-4 tablespoon rice vinegar
1 lemon (juice)
3 tablespoon chopped cilantro
2 small scallions
1/2 teaspoon mustard powder
1/2 scotch bonnet pepper (no seeds)
6 cloves garlic
1 tablespoon brown sugar
1 tablespoon honey
Important! The Scotch Bonnet pepper is optional (but it does add to the overall flavor), however if you do use it be sure to wash your hands with soap and water immediately after.
This garlic sauce is very simple to assemble. I say assemble as there’s hardly any work and there’s no cooking involved.
Basically you’ll want to give the cilantro, scallion and scotch bonnet pepper a rough chop, then juice the lemon and the real work is done. Don’t use any of the seeds nor white membrane surrounding the seeds of the scotch bonnet pepper. Unless you want the raw heat.
Place everything in a blender (or food processor) and puree until smooth. Add a bit more lemon juice or vinegar if you find it’s a bit too thick.
Personally I like serving this garlic sauce chilled. Goes great on grilled meats, fish, hotdogs and hamburgers. Perfect on fries and as a dip for chips or pizza. Must be stored in a sterilized container in the fridge and will last between 2-3 weeks easily.
Most people tend to associate a freshly made Salsa with the summertime and hanging out in the back yard with friends, sipping cocktails (and beer) while patiently waiting for the stuff off the grill. However this holiday season there’s no reason to not make this quick and simple Pineapple Salsa to add a bit of the warm tropics to your party. I guess the same can be said for when it’s the height of winter and you’re engaged in supporting your favorite sporting team on television.
You’ll Need…
1 small ripe pineapple (abt 1 1/2 cups | ripe)
2 cups diced tomatoes (diced)
1/2 cup cilantro (chopped finely)
1 clove garlic
1 med red onion (diced)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lime (juice)
1 jalapeno pepper (diced)
When shopping for a pineapple please try to get one that’s not green in color (should be a mixture of green and yellow or all yellow). With no blemishes or rotting top leaves and there must a fragrant scent if you were to hold it up to your nose. Make sure it’s also firm.
This is so simple you really don’t need a recipe, plus it’s a shame more people don’t make their own but resort to paying those expensive prices the local grocery stores charge for the pre-made stuff. Crush the garlic, finely chop the cilantro and try to dice the other ingredients the same size. Yes it may take a little effort, but it’s worth it.
Place everything in a large bowl then go in with the salt, black pepper and lime juice and give it all a good stir. Adjust the salt if you find it a bit tart and you can certainly add a bit of finely diced habanero or scotch bonnet pepper if you want a more pronounced kick.
If you want you can substitute lemon juice for the lime juice or add a bit of both. Allow the salsa to marinate in the fridge for an hr or so before serving and give it a final toss before bringing it out to your guests. If you find that the pineapple is a bit tart you can add a teaspoon of brown sugar or honey to the mix.
If you wanted to add some diced mango to the salsa I’m sure your family and guests will approve.
During the summer months I grow a lot of different varieties of extremely hot peppers, so I’m always looking for ways to put them to use. While I’ve never seen a recipe like this, the end results were just stunning. Based on the traditional way of making a basil pesto, however I’m putting a fiery Caribbean twist to things. So you can expect the Caribbean sunshine (scotch bonnet peppers) to really shine through. Be warned.. this is not your grandma’s pesto.
You’ll Need…
10-15 Scotch Bonnet Peppers (mostly green ones)
1/2 cup pine nuts
1/4 teaspoon sea salt
2 cloves garlic
3/4 cup olive oil
1/2 cup Parmesan cheese
1/2 cup cilantro
1/2 lemon (juice)
Note! The flavors of the green scotch bonnet peppers are significantly different than fully mature and ripe ones. It’s not as fiery and there’s a freshness about the overall flavor. I did toss in a couple red one (ripe) to the pesto to give it a bit of speckled contract to all the green.
Toss in the pine-nuts and garlic in the food processor or blender and pulse for about 30 seconds. You do have the option of dry toasting the pine nuts first, but I honestly don’t see the need.
Then give everything else a rough chop and add to the food processor.
Go in with the olive oil and lemon juice and puree until relatively smooth. You can always adjust the texture to your own liking. Do keep in mind that while I used the seeds of the peppers, you can discard them to tone down the heat level a bit.
And just like that you’ve made an amazing Scotch Bonnet Pesto.. and you can tell your friends that Chris kinda invented this unique take on a peppersauce.
Store in an airtight container in the fridge for a couple weeks. I’ll have a wicked shrimp recipe using this Scotch Bonnet pesto coming up in the next week or so. Stay tuned.
As we kick off another year of July Month Of Grilling, I was very excited to find ripe guavas in a local grocery store as I’ve got several recipes I’ve been meaning to share with you all, involving guavas. The scent of ripe guavas takes me right back to my childhood days on the islands and 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 not another tropical fruit which naturally lends itself to the complex (flavor) nature of a good BBQ sauce.
You’ll Need…
12 Guavas (ripe)
1 lime (juice)
1/4 cup raw brown sugar
small stick cinnamon
3 cloves
3 cups apple juice
1 tablespoon olive oil
2 scallions (finely chopped)
6 sprigs thyme (no stems)
1/2 large Vadilia onion (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
Wash and trim off the tops off the guava (refer to the video below), then cut into segments. In a deep saucepan place the apple juice, guavas (keep the seeds it’s ok), brown sugar, small stick of cinnamon, lime juice and 3 cloves over a med/high heat and bring to a boil. As soon as you start seeing bubbles, reduce to a simmer and let it cook for about 25-30 minutes.
The goal is to enhance the apple juice with the lovely flavor of the ripe guava. Note : Your kitchen/home will smell like Christmas. In another deep saucepan on low heat, add the oil, followed by the scallion, garlic, thyme and onion. If you don’t have the sweet Vadilia onion, you may use a Spanish or regular onion. Cook on low for about 4-5 minutes. Please add the smoked paprika (I used a hot one) and stir well.
You now can go in with the tomato paste (heat still on low) and cook for another minute or two. Stir as the natural sugars in the tomato paste may cause it to stick and potentially burn.
Deglaze with the apple juice and apple cider vinegar and turn the heat up as we want to bring it to a boil now. Add the black pepper, salt, molasses and chili sauce. Stir well.
As it comes to a boil, reduce to a simmer. The guavas should be fully tender now and the apple juice infused with it’s flavor. Strain and save back some of the fleshy part of the guava (I used about 12 pieces…no seeds).
Add this guava nectar to the pot and bring to a boil. Be very careful when straining the guava as it can splash and burn you. Then reduce to a simmer and let it cook for 35-40 minutes.
The last step is to break everything down with a stick blender. Pulse it a few times, taste it for salt and adjust to your own liking. I didn’t have to do anything to mine. Store in a clean glass jar in the fridge for up to one month. If you don’t have a stick blender you can cool it down a bit then use a traditional blender. Or skip that step and use a whisk or potato masher to break down the pieces of guava.
The subtle kick from the smoke paprika added the perfect heat for me, but you can certainly add some finely diced scotch bonnet pepper or your fav hotsauce to the brew. Additionally you may add some liquid smoke if you want the deep smoky flavor to the finished guava bbq sauce.
Please note that as the Guava BBQ Sauce cools it will thicken naturally.
Don’t forget to stay tuned in as we explore another month of exciting and delicious foods off the grill, influenced by the culinary culture of the Caribbean.
A tropical-inspired barbecue sauce made with ripe guavas, spices, and herbs, ideal for enhancing grilled meats and vegetables.
Ingredients
Instructions
Video
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.
