STEVEN RAICHLEN
This is for JimK and other GUAVA lovers.
Guava Barbecue Sauce
makes 2 cups
1 cup guava paste
6 TB. cider vinegar
1 cup cold water
1/4 cup dark rum
1/4 cup tomato paste
1/4 cup fresh lime juice
1 TB. soy sauce
2 tsp. ketchup
2 tsp. Worcestershire sauce
2 TB. minced onion
1 TB. minced fresh ginger
2 cloves garlic, minced
1/4 to 1/2 Scotch bonnet chili or other hot chili, seeded and minced
Coarse salt (kosher or sea)
freshly ground black pepper, to taste
1. Place all the ingredients in a heavy nonreactive saucepan and whisk to mix. Bring the sauce to a simmer, uncovered, over medium heat and continue to simmer until the sauce is slightly thickened and richly flavored, 10 to 15 minutes. Correct the seasoning, adding more salt or pepper if needed. The sauce should be pourable; if too thick, add a little more water.
2. Use right away or transfer to a large jar or squirt bottle, cover, cool to room temperature and refrigerate. The sauce will keep for several months.
Source: "Barbecue Bible Sauces, Rubs and Marinades - Steven Raichlen
This is for JimK and other GUAVA lovers.
Guava Barbecue Sauce
makes 2 cups
1 cup guava paste
6 TB. cider vinegar
1 cup cold water
1/4 cup dark rum
1/4 cup tomato paste
1/4 cup fresh lime juice
1 TB. soy sauce
2 tsp. ketchup
2 tsp. Worcestershire sauce
2 TB. minced onion
1 TB. minced fresh ginger
2 cloves garlic, minced
1/4 to 1/2 Scotch bonnet chili or other hot chili, seeded and minced
Coarse salt (kosher or sea)
freshly ground black pepper, to taste
1. Place all the ingredients in a heavy nonreactive saucepan and whisk to mix. Bring the sauce to a simmer, uncovered, over medium heat and continue to simmer until the sauce is slightly thickened and richly flavored, 10 to 15 minutes. Correct the seasoning, adding more salt or pepper if needed. The sauce should be pourable; if too thick, add a little more water.
2. Use right away or transfer to a large jar or squirt bottle, cover, cool to room temperature and refrigerate. The sauce will keep for several months.
Source: "Barbecue Bible Sauces, Rubs and Marinades - Steven Raichlen
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