My Latin-style Guava BBQ Sauce is the perfect recipe to have on hand when grilling. It has all the smokey tangy flavors of a traditional barbecue sauce, with a unique sweetness thanks to the addition of guava paste. Plus the recipe comes together on the stovetop in just 30 minutes!
If you’re looking for a way to take this summer’s grilling to the next level, my homemade guava BBQ sauce is an easy place to start.
This quick sauce adds a unique but easy to love flavor that will knock the socks off of any store-bought bottle. It goes great pretty much anywhere you’d use a traditional BBQ sauce, like on a rack of ribs, on grilled chicken thighs, or as a flavorful dipping sauce.
My ideal grilling equation? This sauce brushed over my mom’s grilled chicken skewers, fresh off the grill. It’s going to do it for me every time!
How to Make Homemade Guava BBQ Sauce
Storage: Keep in an air tight bottle in the fridge for up to 2 weeks.
My Favorite Shortcut
If you’re in a real pinch, grab a bottle of your favorite bbq sauce at the store and add it at step 2 instead of all of the other ingredients.
This takes the recipe from 11 ingredients to just 3!
More Guava Recipes
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Descripción
My Latin-style Guava BBQ Sauce is the perfect recipe to have on hand when grilling. It has all the smokey tangy flavors of a traditional barbecue sauce, with a unique sweetness thanks to the addition of guava paste. Plus the recipe comes together on the stovetop in just 30 minutes!
- Thin the guava paste: Add the guava paste and water to a saucepan over medium low heat and simmer, whisking until the guava paste melts and combines evenly with the water.
- Combine all remaining ingredients: Add the ketchup, vinegar, Worcestershire, sugar, mustard, garlic and spices to the saucepan with the guava paste. Whisk everything together until the sauce begins to simmer. Turn the heat down to low and cook for 20 minutes, whisking occasionally.
- Taste and store: Give the sauce a taste and add additional sugar, vinegar or mustard to taste, as needed. I like to whisk in a tablespoon or two of water at this point to thin it out. Store in a bottle in the fridge for up to 2 weeks.
