Guava BBQ Sauce Scratch (Printable)

Tangy guava blend with spices, sweet and smoky notes, ideal for glazing or dipping.

# What You'll Need:

→ Base

01 - 1 cup (250 g) guava paste, chopped
02 - 1 cup (240 ml) water
03 - 1/3 cup (80 ml) 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 (gluten-free soy sauce alternative)

# Directions:

01 - Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 3-4 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 desired. Stir well to combine.
04 - Add brown sugar, molasses, Dijon mustard, and tamari. Mix thoroughly until all ingredients are incorporated.
05 - Bring the mixture to a gentle simmer, stirring often. Reduce heat to low and cook uncovered for 15-20 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. Allow to cool completely. Transfer to a clean jar and refrigerate for up to 2 weeks.

# Expert Tips:

01 -
  • No ketchup means you're building flavor from real, recognizable ingredients—and yes, it tastes noticeably better.
  • It works as a glaze, dipping sauce, or marinade, so one batch covers everything on your grill.
  • The tropical-meets-smoky flavor profile surprises people in the best way, and they'll want the recipe.
02 -
  • Don't skip the blending step—it's what transforms this from good to silky and restaurant-quality.
  • Start with the soy sauce amount called for; you can always add more umami, but you can't take it back.
03 -
  • Guava paste varies in density by brand, so taste as you go—you might need slightly more or less water to hit your ideal thickness.
  • This sauce loves grilled chicken, ribs, and roasted vegetables equally, so make extra.
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