Ingredients

The following ingredients have 2 Servings
  • 1 teaspoon olive oil
  • 1 small onion (chopped)
  • 1 clove garlic (minced)
  • 2 guava (peeled and seeded, cut into chunks)
  • 1/2 cup chopped tomatoes
  • 1/2 cup ketchup
  • 2 tablespoons tomato paste
  • 1/2 - 1 jalapeno pepper
  • 1/3 cup brown sugar
  • 3 tablespoons cider vinegar
  • 3 tablespoons worcestershire sauce
  • 1/2 teaspoon liquid smoke
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground bay leaves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instruction

  • 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.