A tangy tropical sauce blending sweet guava paste with smoked paprika, cumin, and warm spices for a unique Caribbean-inspired twist on classic barbecue.
# What You’ll Need:
→ Base
01 - 1 cup guava paste, chopped
02 - 1 cup water
03 - 1/3 cup apple cider vinegar
→ Aromatics
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon olive oil
→ Spices & Flavor
07 - 1 tablespoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground black pepper
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon ground allspice
12 - 1/2 teaspoon ground cinnamon
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon crushed red pepper flakes, optional
→ Sweetness & Balance
15 - 2 tablespoons brown sugar
16 - 1 tablespoon molasses
17 - 1 tablespoon Dijon mustard
→ Final Touch
18 - 1 tablespoon tamari or gluten-free soy sauce
# How-To Steps:
01 - Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more.
02 - Add guava paste, water, and apple cider vinegar to the saucepan. Stir until guava paste begins to dissolve.
03 - Add smoked paprika, cumin, black pepper, chili powder, allspice, cinnamon, salt, and red pepper flakes if using. Stir well to distribute evenly.
04 - Add brown sugar, molasses, Dijon mustard, and tamari. Mix thoroughly until all ingredients are fully incorporated.
05 - Bring the mixture to a gentle simmer, stirring often. Reduce heat to low and cook uncovered for 15 to 20 minutes, stirring occasionally, until thickened and glossy.
06 - Remove from heat and let cool slightly. Blend the sauce with an immersion blender until smooth, or transfer to a standard blender for processing.
07 - Taste and adjust seasoning as needed. Let cool completely before transferring to a clean jar. Refrigerate for up to 2 weeks.
