Guava BBQ Sauce From Scratch

The first time I made guava BBQ sauce was during a summer grill session when I realized I was out of my usual homemade ketchup base. I had a block of guava paste sitting in my pantry from a failed attempt at making pastelitos months earlier. Something about the combination of sweet tropical fruit and smoky spices clicked in my head. That impromptu experiment turned into the sauce my friends still request at every cookout.

Last July my cousin visiting from Puerto Rico took one taste of this glaze on grilled chicken and immediately demanded the recipe. She said it reminded her of the roadside stands on the island but with something extra. We spent the rest of the afternoon testing it on everything from grilled pineapple to roasted vegetables, discovering just how versatile this sauce really is.

Ingredients

• Guava paste: This is the heart of the sauce, packed with concentrated tropical sweetness that balances beautifully with the spices
• Apple cider vinegar: Cuts through the rich sweetness and adds the tangy backbone that makes it a true BBQ sauce
• Smoked paprika: Essential for that deep smoky flavor without actually smoking anything
• Onion and garlic: The aromatic foundation that gives the sauce savory depth
• Brown sugar and molasses: These create that glossy finish and caramelize beautifully on the grill
• Dijon mustard: Adds a sharp contrast that prevents the sauce from becoming cloyingly sweet

Instructions

Sauté the aromatics:

Heat olive oil in a medium saucepan over medium heat, add chopped onion and cook for 3 to 4 minutes until softened and translucent, then add garlic for just 1 minute until fragrant

Dissolve the guava:

Add the guava paste, water, and apple cider vinegar, stirring until the paste begins to break down and melt into the liquid

Add the spices:

Stir in smoked paprika, cumin, black pepper, chili powder, allspice, cinnamon, salt, and red pepper flakes until well combined

Balance the flavors:

Mix in brown sugar, molasses, Dijon mustard, and soy sauce, making sure everything is thoroughly incorporated

Simmer to perfection:

Bring to a gentle simmer then reduce heat to low, cooking uncovered for 15 to 20 minutes while stirring occasionally until thickened and glossy

Blend it smooth:

Remove from heat and let cool slightly, then blend with an immersion blender or transfer to a standard blender until completely smooth

Season and store:

Taste and adjust seasoning if needed, let cool completely, then store in a clean jar in the refrigerator for up to 2 weeks

Save Pin

This sauce has become my go to gift during grilling season, poured into mason jars with simple tags and handed out to neighbors. There is something satisfying about making something from scratch that tastes better than anything from the store. Plus the color is absolutely stunning, this deep pinkish red that looks gorgeous brushed onto food.

Making It Your Own

I have found that adjusting the heat level is where you can really personalize this sauce. Some days I want a gentle warmth, other days I am craving something that makes you sit up and take notice. The beauty of making your own BBQ sauce is having complete control over every element.

Storage And Freezing

This sauce keeps beautifully in the refrigerator for two weeks, though I have never had a batch last that long. You can also freeze it in ice cube trays and transfer the frozen cubes to a freezer bag for easy portioning. Thaw overnight in the refrigerator and give it a good stir before using.

Serving Ideas

Use this as a glaze for grilled chicken, pork chops, or shrimp during the last few minutes of cooking. It also works wonderfully as a dipping sauce for spring rolls or mixed into meatloaf for extra moisture and flavor. The possibilities really are endless once you start experimenting.

• Try brushing it onto grilled pineapple for an amazing sweet and smoky dessert
• Mix a spoonful into baked beans for an instant tropical twist
• Use it as a pizza sauce base with grilled chicken and red onion

Save Pin

Once you taste homemade guava BBQ sauce, store bought versions just will not hit the same way. There is a brightness and complexity that comes from real fruit that you cannot replicate with artificial flavors.

Recipe FAQs

→ Can I substitute guava paste with guava jelly?

Yes, guava jelly works well as a substitute. Since jelly contains more sugar than paste, reduce the added brown sugar by half to maintain the perfect balance between sweet and tangy flavors.

→ How long does this sauce stay fresh?

Store in a clean, airtight jar in the refrigerator for up to 2 weeks. The acidity from vinegar and natural fruit preservatives help maintain freshness. Always use a clean spoon when serving to prevent contamination.

→ Is this suitable for vegetarians and vegans?

Yes, this sauce is completely plant-based and vegan-friendly. Ensure you use tamari instead of regular soy sauce if you need it to be gluten-free as well.

→ Can I freeze this sauce?

Freezing works perfectly. Portion into freezer-safe containers or ice cube trays for easy use later. Thaw overnight in the refrigerator and stir well before serving. The texture remains consistent after freezing.

→ What dishes pair best with guava BBQ sauce?

This versatile sauce shines on grilled chicken, pork ribs, and shrimp. It's also excellent on roasted vegetables, tofu, tempeh, and as a unique burger topping. Try it as a dipping sauce for sweet potato fries or plantain chips.

→ How can I adjust the heat level?

Control spiciness by adjusting the crushed red pepper flakes and chili powder. For mild flavor, omit both. For medium heat, use the suggested amounts. For extra kick, add habanero powder or a splash of hot sauce during simmering.