Cuban guava barbecue sauce: Difference between revisions
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This traditional spicy Cuban [[Barbecue sauce|barbecue sauce]] can be used as a [[Marinade|marinade]] or as an [[Accompaniment|accompaniment]]. | This traditional spicy Cuban [[Barbecue sauce|barbecue sauce]] can be used as a [[Marinade|marinade]] or as an [[Accompaniment|accompaniment]]. | ||
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|TotalCalories = 719 | |TotalCalories = 719 | ||
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|CookTime = 15 minutes | |CookTime = 15 minutes | ||
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| 1 cup [[Goya guava paste]] | | 1 cup [[Goya guava paste]] | ||
| 1/3 cup [[Apple|apple]] [[Cider vinegar|cider vinegar]] | | 1/3 cup [[Apple|apple]] [[Cider vinegar|cider vinegar]] | ||
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[[Category:Recipes from other sites]] | [[Category:Recipes from other sites]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/cubanguavabarbecuesauce|#cubanguavabarbecuesauce]] [[Special:Search/sauce|#sauce]] [[Special:Search/worcestershiresauce|#worcestershiresauce]] [[Special:Search/soysauce|#soysauce]] [[Special:Search/tomatopaste|#tomatopaste]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/onion|#onion]] [[Special:Search/simmer|#simmer]] [[Special:Search/freshginger|#freshginger]] [[Special:Search/accompaniment|#accompaniment]] [[Special:Search/scotchbonnetpepper|#scotchbonnetpepper]] | ||
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Latest revision as of 15:48, 14 April 2024
This traditional spicy Cuban barbecue sauce can be used as a marinade or as an accompaniment.
| Cuban guava barbecue sauce | |
|---|---|
 |
| Servings: | 3 cups (700 ml) of sauce |
| Calories per serving: | 239 |
| Ready in: | 35 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK |
| First published: | 8th December 2013 |
|
Best recipe reviewMakes fab BBQ chicken 4.7/5 Marinade chicken pieces in this for 2 hours, then barbecue them. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 cup Goya guava paste
- 1/3 cup apple cider vinegar
- ¼ cup dark rum
- ¼ cup tomato paste
- ¼ cup fresh lemon juice
- ¾ cup water
- 2 tablespoons minced onion
- 1 tablespoon minced fresh ginger root
- 2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- ¼ scotch bonnet chile pepper (or to taste), minced
- kosher salt and pepper to taste
Method
- Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan.
- Bring to a simmer over medium-high heat, whisking until evenly blended.
- Season to taste with salt and pepper. Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavoured, 10 to 15 minutes.
- The sauce should be pourable. If it has become too thick, thin it with some water.
Serving suggestions
Serve hot or cold.
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.
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