Guava BBQ Sauce From Scratch (Print)

A sweet, smoky guava-based barbecue sauce with aromatic spices, perfect for grilling, dipping, and marinating your favorite dishes.

# Components:

→ Base

01 - 1 cup guava paste, chopped
02 - 1 cup water
03 - 1/3 cup apple cider vinegar

→ Aromatics

04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon olive oil

→ Spices & Flavor

07 - 1 tablespoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground black pepper
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon ground allspice
12 - 1/2 teaspoon ground cinnamon
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon crushed red pepper flakes, optional

→ Sweetness & Balance

15 - 2 tablespoons brown sugar
16 - 1 tablespoon molasses
17 - 1 tablespoon Dijon mustard

→ Final Touch

18 - 1 tablespoon tamari or soy sauce

# Directions:

01 - Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 minute more.
02 - Add guava paste, water, and apple cider vinegar. Stir until guava paste begins to dissolve.
03 - Add smoked paprika, cumin, black pepper, chili powder, allspice, cinnamon, salt, and red pepper flakes if using. Stir well.
04 - Add brown sugar, molasses, Dijon mustard, and tamari. Mix thoroughly.
05 - Bring the mixture to a gentle simmer, stirring often. Reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until thickened and glossy.
06 - Remove from heat. Let cool slightly, then blend the sauce with an immersion blender or transfer to a standard blender until smooth.
07 - Taste and adjust seasoning if needed. Let cool completely. Store in a clean jar in the refrigerator for up to 2 weeks.

# Expert Advice:

01 -
  • It tastes like you spent hours perfecting it, but honestly takes less time than most people spend scrolling social media.
  • No ketchup means no corn syrup hiding in your condiment—just real fruit, warmth, and a little Caribbean soul.
  • Works on everything: grilled meats, charred vegetables, crispy tofu, or even slathered on a burger like you mean business.
02 -
  • Don't skip the cooling step before blending—I learned this the hard way when a splash of hot sauce hit my hand and I dropped the immersion blender into the pot like a fumbling amateur.
  • The sauce thickens more as it cools, so if it looks a touch thin when it comes off the heat, resist the urge to keep cooking it; you'll end up with something too thick to use.
03 -
  • An immersion blender is your friend here; it blends the sauce smooth while it's still in the pot, saving dishes and keeping you from burning yourself.
  • If you're meal prepping, this sauce actually tastes better after a day or two in the fridge once all the spices have had time to get cozy with each other.
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