Best 4 Guava Barbecue Sauce Recipes

Guava barbecue sauce is a unique and flavorful condiment that can elevate the taste of any grilled or roasted meat. Made with fresh guavas, this sauce combines the natural sweetness of the fruit with a delightful tang and smoky undertone. Whether you're a barbecue enthusiast or simply looking to add a tropical twist to your favorite dishes, this guava barbecue sauce is sure to tantalize your taste buds and become a new favorite in your kitchen.

Here are our top 4 tried and tested recipes!

CARIBBEAN SALMON W/ GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA

Caribbean Salmon W/ Guava Barbecue Sauce and Mango Veggie Salsa image

I'm always looking for a new way to use guava paste, as I seem to always have a good lot of it around. This is a nice twist on the typical old salmon dish--in that it offers a slightly sweeter taste than I am used to. From Simply Delicioso.

Provided by Pikake21

Categories < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 27

Ingredients

3 tablespoons vegetable oil
2 yellow onions, chopped
8 ounces guava paste, cut into chunks
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
1/4 cup sugar (light or dark brown)
2 whole star anise
1/2 teaspoon ground allspice
1/4 teaspoon curry powder
2 tablespoons lime juice
1 tablespoon dark rum
1/2 cup olive oil, plus
extra olive oil, for greasing the baking dish
3 garlic cloves, finely minced
1/4 cup lime juice, plus
2 limes, cut into wedges for serving (from about 2 limes)
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 mangoes, peeled, fruit cut off seed and diced
1 red bell pepper, halved, seeded, and finely diced
1 green bell pepper, halved, seeded and finely diced
1 yellow bell pepper, halved, seeded and finely diced
1 large red onion, halved and finely chopped
1 serrano chili, finely chopped (optional)
1/2 cup finely chopped fresh cilantro leaves
1 (15 ounce) can black beans, drained and rinsed
1 (3 1/2-4 lb) whole side salmon

Steps:

For the barbecue sauce:.
Heat the oil in a large skillet over medium-high heat for 1 minute.
Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often.
Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder.
Simmer until the guava paste has melted, about 15 minutes, stirring occasionally.
Turn off the heat and let the sauce cool slightly.
Discard the star anise; transfer the mixture to your blender and puree.
With the motor running add the lime juice and rum.
Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
For the salsa:.
Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl.
Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat.
Add the beans and gently toss everything together.
Heat your broiler to high.
Line a large baking dish or rimmed baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape.
Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it).
Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.

Nutrition Facts : Calories 739.5, Fat 34.7, SaturatedFat 5, Cholesterol 137.5, Sodium 615, Carbohydrate 48.1, Fiber 8.7, Sugar 23.8, Protein 59.5

CARIBBEAN SALMON WITH MANGO-VEGGIE SALSA AND GUAVA BARBECUE SAUCE

Caribbean Salmon with Mango-Veggie Salsa and Guava Barbecue Sauce image

Provided by Ingrid Hoffmann

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 25

Ingredients

3 tablespoons vegetable oil
2 yellow onions, chopped
8 ounces guava paste, cut into chunks
1 1/2 teaspoons tomato paste
2 tablespoons apple cider vinegar
1/4 cup light or dark brown sugar
2 whole star anise
1/2 teaspoon ground allspice
1/4 teaspoon curry powder
1 1/2 teaspoons lime juice
1 tablespoon dark rum
1/2 cup olive oil, plus extra for greasing the baking dish
3 garlic cloves, finely minced
1/4 cup lime juice (from about 2 limes), plus 2 limes cut into wedges for serving
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 mangoes, peeled, seeded and diced
1 red bell pepper, halved, seeded, and finely diced
1 green bell pepper, halved, seeded and finely diced
1 yellow bell pepper, halved, seeded and finely diced
1 large red onion, halved and finely chopped
1 serrano chile, finely chopped, optional
1/2 cup finely chopped fresh cilantro leaves
1 (15-ounce) can black beans, drained and rinsed
1 whole side salmon, 3 1/2 to 4-pounds

Steps:

To make the barbecue sauce, heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise, transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chiles and cilantro and toss to coat. Add the beans and gently toss everything together.
Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
Place the salmon in the prepared baking dish and tuck about 2 inches of the tail-end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.

WEST INDIES GUAVA BARBECUE SAUCE

West Indies Guava Barbecue Sauce image

This sauce has a great island flavor -- not like jerk sauced foods but still slightly spicy. Use as you would your favorite barbecue sauce -- great on ribs, chicken, chops, more.

Provided by Sue Lau

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 45m

Yield 12

Number Of Ingredients 14

Ingredients

1 guava - peeled, seeded, and chopped
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
½ cup water
¼ cup brown sugar
2 tablespoons liquid smoke flavoring
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon habanero hot sauce
1 teaspoon molasses
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
½ teaspoon black pepper

Steps:

In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.

Nutrition Facts : Calories 70.5 calories, Carbohydrate 12.1 g, Fat 2.5 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 534.2 mg, Sugar 9.1 g

GUAVA BARBECUE SAUCE

Guava Barbecue Sauce image

This would be great with chicken wings, but also equally delicious on any type of chicken or even pork or beef! Just brush on your meat for the last 10 minutes of grilling or other method of cooking!

Provided by Carolyn Haas

Categories Other Sauces

Time 25m

Number Of Ingredients 10

Ingredients

8 oz guava paste cut into 1/2-inch pieces3 tablespoons
1/3 c apple cider vinegar
1/4 c water
1/4 c spiced rum
1 clove garlic, minced
3 Tbsp tomato paste
3 Tbsp fresh lime juice
1 Tbsp soy sauce
1 Tbsp worcestershire sauce
salt and pepper, to taste

Steps:

1. in a small saucepan, combine the guava paste with the other ingredients and bring to a boil.
2. Simmer over low heat, stirring occasionally, until reduced, about 15 minutes. Season to taste with salt and pepper.

Tips:

Choose ripe guavas: For the best flavor, use ripe guavas that are slightly soft to the touch.
Use a variety of spices: Don't be afraid to experiment with different spices to create a unique flavor profile. Some popular choices include cumin, coriander, paprika, and cayenne pepper.
Let the sauce simmer: Simmering the sauce for a longer period of time will help to develop the flavors and thicken the sauce.
Taste the sauce as you go: Be sure to taste the sauce as you cook it and adjust the seasonings as needed.
Use the sauce on a variety of dishes: Guava barbecue sauce can be used on chicken, pork, beef, or fish. It can also be used as a dipping sauce for appetizers or vegetables.

Conclusion:

Guava barbecue sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a sweet, tangy, or spicy sauce, guava barbecue sauce is sure to please. So next time you are looking for a new barbecue sauce recipe, give guava barbecue sauce a try. You won't be disappointed!