Tangy tropical sauce with sweet guava paste, smoky spices, and balanced acidity—ideal for grilling, dipping, and marinating.
# 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 & 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
→ Sweetness & Balance
15 - 2 tablespoons brown sugar
16 - 1 tablespoon molasses
17 - 1 tablespoon Dijon mustard
→ Final Touch
18 - 1 tablespoon soy sauce
# How-To:
01 - Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute more until fragrant.
02 - Add guava paste, water, and apple cider vinegar to the saucepan. Stir continuously until guava paste begins to dissolve into the liquid.
03 - Stir in smoked paprika, cumin, black pepper, chili powder, allspice, cinnamon, salt, and red pepper flakes. Mix thoroughly to incorporate all spices.
04 - Add brown sugar, molasses, Dijon mustard, and soy sauce. Stir well until sugar and molasses are fully dissolved.
05 - Bring mixture to a gentle simmer, then reduce heat to low. Cook uncovered for 15-20 minutes, stirring occasionally, until sauce thickens and develops a glossy sheen.
06 - Remove from heat and let cool slightly. Blend with immersion blender until completely smooth and uniform in texture.
07 - Taste and adjust seasoning as needed. Cool completely before transferring to a clean jar. Refrigerate for up to 2 weeks.
