Guava BBQ Sauce From Scratch (Printer-friendly)

A sweet and smoky tropical sauce featuring guava paste, warm spices, and a tangy finish. Ideal for grilling, dipping, or as a condiment.

# What You'll Need:

→ 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 gluten-free soy sauce

# How To Make It:

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 to the saucepan. Stir until guava paste begins to dissolve.
03 - Incorporate smoked paprika, cumin, black pepper, chili powder, allspice, cinnamon, salt, and red pepper flakes if using. Stir thoroughly to combine.
04 - Add brown sugar, molasses, Dijon mustard, and tamari. Mix thoroughly until fully incorporated.
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 and let cool slightly. Blend the sauce with an immersion blender or transfer to a standard blender until smooth.
07 - Taste and adjust seasoning as needed. Allow to cool completely and transfer to a clean jar. Refrigerate for up to 2 weeks.

# Expert Advice:

01 -
  • No ketchup means you're building flavor from actual fruit and spices, which tastes richer and less predictable than typical BBQ sauces.
  • It comes together in under 30 minutes, so you can make it fresh the morning of a cookout instead of grabbing a bottle.
  • Works on everything from grilled chicken to roasted vegetables to even scrambled eggs if you're feeling adventurous.
02 -
  • If you don't sauté the onion and garlic first, they'll stay raw and sharp instead of sweet and caramelized—that 5 minutes matters more than you think.
  • Don't skip the blending step; a smooth sauce coats proteins and vegetables evenly, while a chunky one slides right off.
03 -
  • If guava paste is impossible to find, guava jelly works—just reduce the brown sugar by half since jelly is already quite sweet.
  • Blend the sauce while it's still slightly warm; warm liquids break down more smoothly than cold ones.
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