Guava BBQ Sauce From Scratch (Print View)

Tangy tropical sauce with sweet guava paste and aromatic spices—ideal for glazing, dipping, or 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 soy sauce or tamari for gluten-free

# Preparation Steps:

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

# Expert Advice:

01 -
  • It tastes like a secret weapon because nobody expects guava in their barbecue sauce until the first taste.
  • You're making it from scratch, which means zero artificial additives and full control over heat and sweetness.
  • One batch lasts weeks in the fridge and works on literally everything from ribs to roasted tofu.
02 -
  • Don't rush the simmering stage—this is where the flavors meld and the sauce loses its raw, sharp edges to become something rounded and complete.
  • If your sauce breaks or separates after blending, add a tablespoon of water and blend again; the starch from guava paste can be temperamental when overworked.
03 -
  • If guava paste is hard to find, check Latin markets, specialty stores, or order online—it's worth seeking out rather than substituting.
  • Make this sauce the day before serving if possible; the spices need time to stop shouting at each other and start harmonizing.
Return