I've made this a few times and the family loves it. Tonight I used it on grilled chicken but it's very good on ribs :biggrin2:. The hot sauce adds a nice kick, but be careful! West Indies hot sauces can be.....hot. If you don't like sweet sauces, don't bother
GUAVA BBQ SAUCE
1. Cut the guava paste into chunks so it will melt faster.
2. In a small saucepan, combine all ingredients (excluding salt & pepper) and bring to a slow boil.
3. Reduce heat and simmer stirring occasionally until reduced to 1 1/4 cups, about 15 minutes
4. Season with as much salt and pepper as you like.
GUAVA BBQ SAUCE
- [FONT="]8 ounces guava paste, cut into 1/2-inch pieces [/FONT]
- [FONT="]1/3 cup cider vinegar [/FONT]
- [FONT="]1/4 cup dark rum [/FONT]
- [FONT="]3 tablespoons tomato paste [/FONT]
- [FONT="]3 tablespoons fresh lime juice [/FONT]
- [FONT="]1 tablespoon soy sauce [/FONT]
- [FONT="]1 tablespoon Worcestershire sauce [/FONT]
- [FONT="]2 teaspoons minced fresh ginger [/FONT]
- [FONT="]1 or 2 scallions, white part only, minced [/FONT]
- [FONT="]1 garlic clove, minced [/FONT]
- [FONT="]1/4 cup water [/FONT]
- [FONT="]1/2 tsp West Indies Hot Calypso Sauce or Scotch Bonnet Pepper Sauce. Start with 1/2 tsp and add more as you like.[/FONT]
- [FONT="]½ tsp red pepper flakes [/FONT]
- [FONT="]Salt and freshly ground pepper
[/FONT]
1. Cut the guava paste into chunks so it will melt faster.
2. In a small saucepan, combine all ingredients (excluding salt & pepper) and bring to a slow boil.
3. Reduce heat and simmer stirring occasionally until reduced to 1 1/4 cups, about 15 minutes
4. Season with as much salt and pepper as you like.
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