Fiery Guava Dipping Sauce or Glaze
From:

Eat Caribbean
By Virginia Burke

1 head of garlic
1 t olive oil
175 g guava jelly
2 T white wine vinegar
1 t hot pepper sauce
1 t chopped cilantro

Slice off top of garlic, add oil, and roast in oven at 350* until soft.

Squeeze garlic cloves out of skin and into a saucepan, mix in jelly, vinegar, and hot pepper sauce. Stir and bring to simmer, making sure guava jelly in melted.

Cool and add in cilantro.

Notes:

I found sauce needed to be seasoned with a bit of salt and pepper

I used Goya guava paste and found the sauce needed a ¼ cup of water to assist the melting of the paste.

Works well when applied late to grilled shrimp: