Best Guava Barbecue Sauce Recipes

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CARIBBEAN SALMON WITH MANGO-VEGGIE SALSA AND GUAVA BARBECUE SAUCE



Caribbean Salmon with Mango-Veggie Salsa and Guava Barbecue Sauce image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 25

3 tablespoons vegetable oil
2 yellow onions, chopped
8 ounces guava paste, cut into chunks
1 1/2 teaspoons tomato paste
2 tablespoons apple cider vinegar
1/4 cup light or dark brown sugar
2 whole star anise
1/2 teaspoon ground allspice
1/4 teaspoon curry powder
1 1/2 teaspoons lime juice
1 tablespoon dark rum
1/2 cup olive oil, plus extra for greasing the baking dish
3 garlic cloves, finely minced
1/4 cup lime juice (from about 2 limes), plus 2 limes cut into wedges for serving
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 mangoes, peeled, seeded and diced
1 red bell pepper, halved, seeded, and finely diced
1 green bell pepper, halved, seeded and finely diced
1 yellow bell pepper, halved, seeded and finely diced
1 large red onion, halved and finely chopped
1 serrano chile, finely chopped, optional
1/2 cup finely chopped fresh cilantro leaves
1 (15-ounce) can black beans, drained and rinsed
1 whole side salmon, 3 1/2 to 4-pounds

Steps:

  • To make the barbecue sauce, heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise, transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
  • Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chiles and cilantro and toss to coat. Add the beans and gently toss everything together.
  • Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
  • Place the salmon in the prepared baking dish and tuck about 2 inches of the tail-end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
  • Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.

CARIBBEAN SALMON WITH GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA



Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 25

3 tablespoons vegetable oil
2 yellow onions, chopped
8 ounces guava paste, cut into chunks
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
1/4 cup light or dark brown sugar
2 whole star anise
1/2 teaspoon ground allspice
1/4 teaspoon curry powder
2 tablespoons lime juice
1 tablespoon dark rum
1/2 cup olive oil, plus extra for greasing the baking dish
3 garlic cloves, finely minced
1/4 cup lime juice (from about 2 limes), plus 2 limes cut into wedges, for serving
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 mangoes, peeled, fruit cut off seed and diced
1 red bell pepper, halved, seeded, and finely diced
1 green bell pepper, halved, seeded and finely diced
1 yellow bell pepper, halved, seeded and finely diced
1 large red onion, halved and finely chopped
1 serrano chile, finely chopped, optional
1/2 cup finely chopped fresh cilantro leaves
1 (15-ounce) can black beans, drained and rinsed
1 whole side salmon (about 3 1/2 to 4 pounds)

Steps:

  • For the barbecue sauce:
  • Heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
  • For the salsa:
  • Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.
  • For the salmon:
  • Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
  • Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
  • Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.

CARIBBEAN SALMON W/ GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA



Caribbean Salmon W/ Guava Barbecue Sauce and Mango Veggie Salsa image

I'm always looking for a new way to use guava paste, as I seem to always have a good lot of it around. This is a nice twist on the typical old salmon dish--in that it offers a slightly sweeter taste than I am used to. From Simply Delicioso.

Provided by Pikake21

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 27

3 tablespoons vegetable oil
2 yellow onions, chopped
8 ounces guava paste, cut into chunks
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
1/4 cup sugar (light or dark brown)
2 whole star anise
1/2 teaspoon ground allspice
1/4 teaspoon curry powder
2 tablespoons lime juice
1 tablespoon dark rum
1/2 cup olive oil, plus
extra olive oil, for greasing the baking dish
3 garlic cloves, finely minced
1/4 cup lime juice, plus
2 limes, cut into wedges for serving (from about 2 limes)
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 mangoes, peeled, fruit cut off seed and diced
1 red bell pepper, halved, seeded, and finely diced
1 green bell pepper, halved, seeded and finely diced
1 yellow bell pepper, halved, seeded and finely diced
1 large red onion, halved and finely chopped
1 serrano chili, finely chopped (optional)
1/2 cup finely chopped fresh cilantro leaves
1 (15 ounce) can black beans, drained and rinsed
1 (3 1/2-4 lb) whole side salmon

Steps:

  • For the barbecue sauce:.
  • Heat the oil in a large skillet over medium-high heat for 1 minute.
  • Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often.
  • Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder.
  • Simmer until the guava paste has melted, about 15 minutes, stirring occasionally.
  • Turn off the heat and let the sauce cool slightly.
  • Discard the star anise; transfer the mixture to your blender and puree.
  • With the motor running add the lime juice and rum.
  • Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
  • For the salsa:.
  • Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl.
  • Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat.
  • Add the beans and gently toss everything together.
  • Heat your broiler to high.
  • Line a large baking dish or rimmed baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
  • Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape.
  • Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
  • Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it).
  • Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.

Nutrition Facts : Calories 739.5, Fat 34.7, SaturatedFat 5, Cholesterol 137.5, Sodium 615, Carbohydrate 48.1, Fiber 8.7, Sugar 23.8, Protein 59.5

CHINESE-STYLE RIBS WITH GUAVA BARBECUE SAUCE



Chinese-Style Ribs With Guava Barbecue Sauce image

This is one of Steve Raichlen's recipes from: Steve Raichlen's Favorite Grills, Memorial Day Cookout, Game Day which appeared in F&W Magazine in June, 2006 edition.The guava barbecue sauce can be made ahead & can stay in the refrigerator for up to 5 days. The sauce can be used for ribs or chicken; it tastes great!

Provided by Manami

Categories     Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 23

2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon dry mustard
1 teaspoon Chinese five spice powder
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
5 lbs baby back ribs
1/2 cup medium-dry sherry
8 ounces guava paste, cut in 1/2-inch pieces (1 cup, guava paste is sometimes sold in flat cans or in bars wrapped in plastic)
1/3 cup cider vinegar
1/4 cup dark rum
3 tablespoons tomato paste
3 tablespoons fresh lime juice (not the bottled kind)
1 tablespoon low sodium soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons minced fresh ginger
1 scallion, minced, white part only
1 garlic clove, minced
1/4 cup water
salt, to taste
fresh ground pepper
crushed red pepper flakes

Steps:

  • RIBS:.
  • Light a grill.
  • When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.
  • If using a gas grill, turn off the center burners.
  • In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves.
  • Sprinkle the mixture over the ribs.
  • Pour the sherry into a spray bottle.
  • Place the ribs on the hot grate above the drip pan and away from the coals, bony side down.
  • Cover and grill for 30 minutes. Spray the ribs with sherry. Cover and grill for another 30 minutes.
  • Shift the ribs around (but keep them bony side down) and spray once more with sherry.
  • Cover and grill for about 30 minutes longer, until the meat is tender.
  • Replenish the coals as necessary throughout grilling.
  • Take the ribs off the grill and spread the coals out evenly.
  • Brush the Guava Barbecue Sauce on both sides of the ribs and grill directly over the fire for about 1 minute per side, until glazed and bubbling.
  • Transfer the ribs to a platter and let rest for 5 minutes.
  • Cut down between the bones and arrange the ribs on a platter.
  • Pass the remaining sauce at the table.
  • GUAVA BARBECUE SAUCE:.
  • In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, low-sodium tamari, worcestershire sauce, ginger, scallion, garlic, red ppeper flakes, and water and bring to a boil.
  • Simmer over low heat, stirring occasionally, until reduced to 1 1/4 cups, about 15 minutes.
  • Season with salt & pepper (if needed).
  • * A red wine with rich fruit and soft tannins, such as a Zinfandel from California's Central Coast, will enrich the flavor of these sweet, sticky ribs.

Nutrition Facts : Calories 2242.1, Fat 168.6, SaturatedFat 62.4, Cholesterol 668.7, Sodium 2609.3, Carbohydrate 17.5, Fiber 1.5, Sugar 11.2, Protein 139.2

WEST INDIES GUAVA BARBECUE SAUCE



West Indies Guava Barbecue Sauce image

This recipe is an adaptation of one by Sue L, which was made to recreate the sauce at the Bahama Breeze restaurant chain. I picked this up while working on the island of St. John, USVI.

Provided by Member 610488

Categories     Sauces

Time 1h

Yield 3 cups sauce

Number Of Ingredients 14

1 guava, peeled, seeded, and chopped
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/2 cup water
1/4 cup brown sugar
1 tablespoon liquid smoke flavoring
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons habanero sauce
1 teaspoon molasses
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended.
  • Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses.
  • Season with garlic powder, onion powder, salt, and black pepper.
  • Cover, and cook 30 minutes, stirring occasionally, until thickened.

Nutrition Facts : Calories 184.4, Fat 0.7, SaturatedFat 0.1, Sodium 2290.1, Carbohydrate 44.5, Fiber 5.3, Sugar 33.2, Protein 5.3

GUAVA BARBECUE SAUCE



GUAVA BARBECUE SAUCE image

Categories     Sauce     Herb

Number Of Ingredients 10

1 Can (9oz)guava marmalade
2 tbl tomato paste
2 tbl dark corn syrup
2 tbl molasses
3 tbl distilled white vinegar
1 t Colman's mustard powder
1 t ground cumin
1 t minced onion
1 t minced garlic
1/4 cup dry sherry

Steps:

  • Combine all the barbecue sause ingredients in a sauce pan and bring to a simmer over medium heat. Reduce the heat and let simmer for 2 hours. Turn off heat and let cool

WEST INDIES GUAVA BARBECUE SAUCE



West Indies Guava Barbecue Sauce image

This sauce has a great island flavor -- not like jerk sauced foods but still slightly spicy. Use as you would your favorite barbecue sauce -- great on ribs, chicken, chops, more.

Provided by Sue Lau

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 45m

Yield 12

Number Of Ingredients 14

1 guava - peeled, seeded, and chopped
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
½ cup water
¼ cup brown sugar
2 tablespoons liquid smoke flavoring
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon habanero hot sauce
1 teaspoon molasses
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.

Nutrition Facts : Calories 70.5 calories, Carbohydrate 12.1 g, Fat 2.5 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 534.2 mg, Sugar 9.1 g

GUAVA BARBECUE SAUCE



Guava Barbecue Sauce image

This would be great with chicken wings, but also equally delicious on any type of chicken or even pork or beef! Just brush on your meat for the last 10 minutes of grilling or other method of cooking!

Provided by Carolyn Haas

Categories     Other Sauces

Time 25m

Number Of Ingredients 10

8 oz guava paste cut into 1/2-inch pieces3 tablespoons
1/3 c apple cider vinegar
1/4 c water
1/4 c spiced rum
1 clove garlic, minced
3 Tbsp tomato paste
3 Tbsp fresh lime juice
1 Tbsp soy sauce
1 Tbsp worcestershire sauce
salt and pepper, to taste

Steps:

  • 1. in a small saucepan, combine the guava paste with the other ingredients and bring to a boil.
  • 2. Simmer over low heat, stirring occasionally, until reduced, about 15 minutes. Season to taste with salt and pepper.

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