Guava BBQ Sauce From Scratch (Printable)

Sweet and tangy guava glaze with smoky spices, ideal for grilling, dipping, or marinating your favorite dishes.

# What You'll Need:

→ Base

01 - 1 cup (250 g) guava paste, chopped
02 - 1 cup (240 ml) water
03 - 1/3 cup (80 ml) 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, optional

→ Sweetness & Balance

15 - 2 tablespoons brown sugar
16 - 1 tablespoon molasses
17 - 1 tablespoon Dijon mustard

→ Final Touch

18 - 1 tablespoon tamari or soy sauce

# Cooking Steps:

01 - Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 finely chopped small yellow onion and sauté for 3 to 4 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute more.
02 - Add 1 cup chopped guava paste, 1 cup water, and 1/3 cup apple cider vinegar to the saucepan. Stir until guava paste begins to dissolve.
03 - Add 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon ground black pepper, 1 teaspoon chili powder, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon crushed red pepper flakes if desired. Stir well to combine.
04 - Add 2 tablespoons brown sugar, 1 tablespoon molasses, 1 tablespoon Dijon mustard, and 1 tablespoon tamari. Mix thoroughly until all ingredients are fully incorporated.
05 - Bring the mixture to a gentle simmer over medium heat, stirring often. Reduce heat to low and cook uncovered for 15 to 20 minutes, stirring occasionally, until thickened and glossy.
06 - Remove from heat and let cool slightly. Blend the sauce with an immersion blender until smooth, or carefully transfer to a standard blender in batches.
07 - Taste and adjust seasoning as needed. Allow to cool completely. Transfer to a clean glass jar and refrigerate for up to 2 weeks.

# Expert Tips:

01 -
  • No ketchup needed—this sauce tastes nothing like the bottled stuff and actually feels homemade.
  • One batch lasts two weeks in the fridge, so you're set for multiple grilling sessions without extra effort.
  • It works equally well on meat, vegetables, or even as a dipping sauce for appetizers, making it genuinely versatile.
02 -
  • Don't skip the simmering step—it's when the sauce transforms from loose and watery into something with real body and depth.
  • Blending is essential; leaving chunks means you'll get gritty bursts instead of that silky, restaurant-quality coating.
03 -
  • Make a double batch if you're entertaining—people always ask if they can take some home, and having extra never goes to waste.
  • Let the sauce cool completely before storing so condensation doesn't water it down; this small step makes all the difference in shelf life and texture.
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