Spicy Guava BBQ Sauce
Ever wondered how to make BBQ sauce from scratch? It’s easier than you think. This guava BBQ sauce uses fresh guavas for a tropical flavor and a whole jalapeno pepper to make this a spicy BBQ sauce that will leave a little tingle on your tongue. It’s one of my favorite guava recipes because it’s so unexpected and most of the bbq sauce ingredients are just everyday pantry items, so you won’t have to make a special trip to the store.
If you have fresh guavas, you probably already have the other ingredients you need for this easy BBQ sauce. The only caveat would be the ground bay leaves. They’re not an everyday item, unless you happen to do a bit of Caribbean cooking. If you don’t have ground bay leaves, you can omit them from the sauce, or use a whole bay leaf , however, the flavor won’t be as pronounced. Also, you’ll want to discard the bay leaf before pureeing the sauce..
Table of Contents
Spicy BBQ Sauce Ingredients
- Olive Oil
- Fresh Guava
- Chopped Tomatoes
- Tomato Paste
- Jalapeno Pepper
- Brown Sugar
- Cider Vinegar
- Worcestershire Sauce
- Liquid Smoke
- Dry Mustard
- Ground Ginger
- Ground Bay Leaves
- Kosher Salt
- Black Pepper
Making BBQ sauce at home is really just a matter of layering the ingredients and simmering until they become a tantalizing blend of sweet, tangy and spice. I said this is one of my favorite guava recipes, but in reality, you could substitute other fruits for the guavas. It would be good with peaches or nectarines in the summer, or cooked pears or apples in the winter months.
How To Make BBQ Sauce From Scratch
- Since this sauce starts with onions and garlic (and you don’t want a harsh flavor of either one) start by sweating the aromatics in a bit of olive oil over medium heat. That simply means over a medium low heat, cook the onions and garlic until they’re softened and fragrant.
- Don’t brown the onions and garlic, as they will take on a bitterness, so keep the heat low enough, so that they just start to soften and turn translucent.
- When the onions and garlic are softened, stir in the remainder of the ingredients and bring to a low boil.
- Reduce heat to a simmer and cover partway with the lid.
- Simmer the guava bbq sauce, stirring occasionally for 20 minutes, so the flavors can really come together.
If you like a chunky bbq sauce, you could skip this part, but if you’re planning on basting a piece of meat or fish with it, I’d recommend pureeing the spicy bbq sauce until it’s smooth.
Blending Guava Sauce
- Transfer the spicy bbq sauce to a food processor or blender and process until smooth.
- If the sauce is too thick, you can add a few tablespoons of hot water and blend again.
- Taste for seasonings and adjust as necessary.
- Transfer the homemade sauce to storage jars (I like glass canning jars because they won’t take on any odors from the sauce or leach any from previous occupants.
How Long Will Spicy BBQ Sauce Stay Fresh?
This tangy, sweet and spicy sauce will last for 7 to 10 days, refrigerated in a sealed container.
Can I freeze Guava BBQ Sauce?
Yes. I recommend a plastic container for freezing. It will keep in the freezer for up to 2 months. Defrost before using.
What To Use Spicy Guava BBQ Sauce On:
- BBQ Ribs
- Grilled Chicken with Herb Dry Rub
- Dry Rubbed Pork Tenderloin
- Brined Grilled Pork Chops
- Grilled Shrimp Cocktail
More Guava Recipes:
- Guava Limeade Summer Mocktail
- Guava Banana Rum Daiquiris
- Guava Sherbet
- Guava Cream Cheese Pastries
- Guava Ricotta Cheesecake
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Spicy Guava Barbecue Sauce
- 1 teaspoon olive oil
- 1 small onion chopped
- 1 clove garlic minced
- 2 guava peeled and seeded, cut into chunks
- ½ cup chopped tomatoes
- ½ cup ketchup
- 2 tablespoons tomato paste
- ½ – 1 jalapeno pepper minced (if you like it spicy, use the whole pepper, for less heat, remove seeds and membrane) omit if you don't want spice.
- ⅓ cup brown sugar
- 3 tablespoons cider vinegar
- 3 tablespoons worcestershire sauce
- ½ teaspoon liquid smoke
- 1 teaspoon dry mustard
- ¼ teaspoon ground bay leaves
- ¼ teaspoon ground ginger
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring until onion is softened and translucent (don't brown the onion). Stir in the garlic and heat for one minute or until fragrant (don't brown the garlic).
- Add the guava, chopped tomatoes, ketchup, brown sugar, tomato paste, jalapeno (if using), cider vinegar, liquid smoke, worcestershire, bay leaves, ginger, dry mustard, salt and pepper. Heat to a low boil, reduce heat to a simmer and cover partway with the lid, so that steam can escape. Simmer for 20 minutes, stirring occasionally to make sure the sauce doesn't stick to the pan. Remove from heat.
- Transfer the guava sauce to a food processor and pulse several times until smooth. If sauce is too thick, add 2-3 tablespoons of hot water and pulse again. Taste for seasoning and adjust as necessary. Let the sauce cool to room temperature, then transfer to a storage container and refrigerate until ready to use. Sauce will last two weeks in the refrigerator.
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I’m always looking for ways to use up the guavas from our tree – it produces a lot of fruit. This was delicious on our grilled chicken. I used a whole jalapeno with seeds and all — cause we like it spicy.