Guava BBQ Sauce
Ingredients
- 8 ounces guava paste, cut into small cubes
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Pinch of Cayenne, optional
Equipment
Instructions
- Combine all the ingredients in a saucepan and cook, over medium-high heat, until boiling.
- Reduce the heat to medium-low and simmer until the guava has dissolved and the sauce thickens to the desired consistency, about 10-15 minutes. Taste and adjust seasoning as needed.
- Allow to cool to room temperature, and then serve or refrigerate in a sealed container for up to 1 week.
Notes
- Cooking time will vary depending on the preferred consistency. I like mine thick, so it takes the whole 15 minutes to reduce. A thinner sauce will take less.
- For a spicier sauce, increase the amount of cayenne. Or omit for a mild version.
- The flavors deepen as the sauce rests in the fridge, so I recommend making it at least one day ahead, if you can!
- The BBQ sauce will keep in the fridge for up to 1 week or in the freezer for up to 3 months.
Nutrition
Serving: 1tablespoon, Calories: 22kcal, Carbohydrates: 5g, Sodium: 177mg, Fiber: 1g, Sugar: 4g