Best 4 Guava Barbecue Sauce Recipes
**Indulge in the Sweet and Savory Symphony of Guava Barbecue Sauce: A Culinary Journey**
Prepare to tantalize your taste buds with the unique and delectable Guava Barbecue Sauce, a culinary masterpiece that blends the tropical allure of guava with the smoky, tangy embrace of traditional barbecue sauce. This extraordinary sauce is a versatile condiment that elevates any grilled or roasted dish to new heights of flavor. Its luscious, velvety texture and vibrant red hue will captivate your senses, while its harmonious balance of sweet, tangy, and smoky notes will leave you craving more. With just a few simple ingredients and a touch of culinary magic, you can create this exceptional sauce in the comfort of your own kitchen. Embark on a culinary adventure as we unveil the secrets behind this tantalizing creation and guide you through the steps to craft your own Guava Barbecue Sauce.
CARIBBEAN SALMON W/ GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA
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
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
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 25
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
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
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
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
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:
- For the best flavor, use ripe guavas. They should be slightly soft to the touch and have a deep pink or red color.
- If you can't find fresh guavas, you can use frozen or canned guavas instead. Just be sure to thaw them before using.
- To make the sauce spicier, add more chili pepper flakes or cayenne pepper. You can also add a pinch of smoked paprika for a smoky flavor.
- This sauce is great on chicken, pork, or fish. It can also be used as a dipping sauce for appetizers or vegetables.
- If you want a thicker sauce, simmer it for a few minutes longer. You can also add a cornstarch slurry to thicken it up.
- Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Guava barbecue sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet, spicy, or smoky, this sauce is sure to please. So next time you're grilling, give guava barbecue sauce a try. You won't be disappointed!
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