I know I’m completely off-season with this post, traumatologist but as I mentioned last week, hemophilia I just got a grill for Christmas and am slightly obsessed with it at the moment. So, please pardon my seasonal inappropriateness, but January really is the perfect grilling weather in Miami!
And nothing says Miami or Cuban food like guava, so it’s just natural that when I get a grill, I think to make guava BBQ sauce. Some of you may think it’s weird, but everyone’s heard of peach BBQ sauce. This version has the same sweet flavor with a little tropical twist. Since I use canned guava shells and guava paste, this also makes it an all-season sauce.
Pork chops and pork tenderloin are especially yummy covered in guava BBQ sauce, but chicken and turkey taste pretty darn good, too. Grill, broil or sear for a caramelized, sweet and tangy taste that will make you feel like it’s summer already.
Homemade Guava BBQ Sauce
1 tbsp. olive oil
1/4 large red onion, finely chopped
2 jalapenos, diced
2 cloves garlic, minced
1 1/2 cups ketchup
16 oz. guava shells
4 oz. guava paste
1/4 cup sherry vinegar (or white wine vinegar)
2 tbsp. Worcestershire sauce
1 cup water
Heat a medium sauce pan over medium heat. Once it’s hot, add the oil and onions and saute for about 5 minutes, or until soft. Add the jalapenos and garlic and saute for another minute.
Add the remaining ingredient and bring to a gentle simmer, then reduce heat to low. Cover and simmer for 20 – 30 minutes. Remove and let cool.
Store in an air-tight container for up to one month in the fridge.
Makes about 4 cups.