Guava BBQ Sauce From Scratch (Printable Version)

A sweet and smoky guava-based sauce with spices, molasses, and mustard—ideal for grilling, dipping, or marinating your favorite foods.

# What You Need:

→ Base

01 - 1 cup guava paste, chopped
02 - 1 cup water
03 - 1/3 cup apple cider vinegar

→ Aromatics

04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon olive oil

→ Spices and 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 and Balance

15 - 2 tablespoons brown sugar
16 - 1 tablespoon molasses
17 - 1 tablespoon Dijon mustard

→ Final Touch

18 - 1 tablespoon tamari or soy sauce

# How to Make It:

01 - Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 3 to 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 - Stir in smoked paprika, cumin, black pepper, chili powder, allspice, cinnamon, salt, and red pepper flakes. Mix well to distribute spices evenly.
04 - Add brown sugar, molasses, Dijon mustard, and tamari. Mix thoroughly until all ingredients are fully combined.
05 - Bring the mixture to a gentle simmer, stirring often. Reduce heat to low and cook uncovered for 15 to 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 if preferred.
07 - Taste and adjust seasoning as needed. Allow to cool completely before transferring to a clean jar. Refrigerate for up to 2 weeks.

# Expert Advice:

01 -
  • It tastes like you spent hours experimenting when really it takes just 30 minutes from start to finish.
  • No ketchup means you get that authentic Caribbean-meets-backyard vibe that feels both familiar and totally new.
  • One batch makes enough to keep in your fridge for two weeks, ready whenever inspiration strikes.
02 -
  • Taste the sauce before declaring it done—the heat of the pan affects how flavors come through, and you might want to add more salt or a splash more vinegar depending on the guava paste brand you used.
  • Blending is non-negotiable if you want that restaurant-quality glossy finish; leaving it chunky might feel authentic until you taste the difference smooth makes.
03 -
  • Save any leftover guava paste in an airtight container—it keeps for weeks and makes excellent quick glazes or additions to cocktails when you're not expecting to use it.
  • The sauce tastes even better the next day after the spices have had time to fully meld, so make it ahead whenever possible.
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