Guava BBQ Sauce
Learn how to make some homemade guava BBQ sauce from scratch.
- 2 tbsp olive oil
- ½ small onion (chopped)
- 4 garlic cloves (minced)
- 2 tsp fresh ginger (grated)
- ⅔ cup chopped tomato ((100g)(canned))
- ¼ cup apple cidar vinegar ((60ml))
- 2 tbsp molasses
- 1½ tbsp soy(a) sauce
- 1 tbsp liquid smoke
- ½ scotch bonnet pepper
- 1¼ cup guava jam ((206g))
- the juice of a lime
- black pepper and pink salt to taste
- Add olive oil to a medium sized frying pan or skillet on medium heat.
- Saute the onion, garlic and ginger until soft and translucent.
- Proceed to add the scotch bonnet pepper, thyme, parsley, apple cider vinegar, chopped tomato, soy(a) sauce, liquid smoke and molasses.
- Stir all of the ingredients together so they are evenly combined.
- Add the guava jam and start to stir (the colour of the sauce will begin to change).
- Reduce the heat to medium-low and continue to simmer while stirring for 15-20 minutes.
- After the given time do a taste test and add pink salt and black pepper to taste and then squeeze in the juice of a lime.
- Carefully transfer the contents from the saucepan to a high speed blender.
- Put the lid on and blitz at high speed until a smooth consistency is formed.
- Allow to completely cool down before pouring the sauce into a clean jar(s).
- Refrigerate and use accordingly.
At the same time, the flavour is tangy but slightly sweet. A multi purpose BBQ sauce that can be used as a dip or to be smothered over chicken or vegetables. Ingredients 2 tbsp olive oil ½ small onion (chopped) 4 garlic cloves (minced) 2 tsp fresh ginger (grated) ⅔ cup chopped tomato ((100g)(canned)) ¼ cup apple cidar vinegar ((60ml)) 2 tbsp molasses 1½ tbsp soy(a) sauce 1 tbsp liquid smoke ½ scotch bonnet pepper 1¼ cup guava jam ((206g)) the juice of a lime black pepper and pink salt to taste Method Add olive oil to a medium sized frying pan or skillet on medium heat.
Saute the onion, garlic and ginger until soft and translucent. Proceed to add the scotch bonnet pepper, thyme, parsley, apple cider vinegar, chopped tomato, soy(a) sauce, liquid smoke and molasses.
Stir all of the components together so they are evenly combined. Add the guava jam and start to stir (the colour of the sauce will begin to change).
Reduce the heat to medium-low and continue to simmer while stirring for 15-20 minutes. After the given time do a taste test and add pink salt and black pepper to taste and then squeeze in the juice of a lime.
Carefully transfer the contents from the saucepan to a high speed blender. Put the lid on and blitz at high speed until a smooth consistency is formed.
Allow to completely cool down before pouring the sauce into a clean jar(s).
