I love some good barbecue, especially in the summer. It’s a dream come true when you finally find a place that makes some awesome barbecue and sides (we can’t forget this!). Our favorite barbecue joint till this day is Four Rivers and it’s located in a unlikely city…Orlando, Florida.
Every time we go back home, it’s a on our MUST HAVE list. I always order the burnt end sandwich with probably 4 sides (at least)…hey, don’t judge me until you try it! When we moved up here, we couldn’t find a decent place for some good barbecue (and no restaurant chains don’t count) so I recently set out to make it at home.
Now before anything, I do not have a smoker or anything THAT fancy to make some home made barbecue. I wanted to start with the sauce and obviously put my own spin on it…a Cuban spin that is. I didn’t want it to be complicated AND I wanted to use ingredients I typically have on hand. Dare I say it was WAY easier than I expected? It didn’t even take long to make.
Why the heck did I not make this sooner?!
It was delicious and exceeding my expectations as I was experimenting. Slap the sauce on any meat you prefer or even use it to dip chicken fingers (it’s a childhood habit of mine), whatever it is…you MUST make this.
And you certainly will thank me later.
- 9 oz of guava paste (Goya brand), about 1 1/4 cups
- 1- 1 1/2 cups of water
- 1/2 cup of finely diced onion
- 3 tablespoons of soy sauce
- 2 tablespoons of worcestershire sauce
- 2 tablespoons of apple cider vinegar
- 3 tablespoons of tomato paste
- 1 teaspoon of garlic powder
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of pepper (or more)
- 2 tablespoons of brown sugar
- Take the guava paste out of the package and dice it into small pieces, you want about a 1 1/4 cups.
- Heat a medium sauce pot to medium low heat. Place the guava paste into the pot and let it start melting. Once it begins to melt, add the onions to the pot and stir everything around for 2 minutes. Add the rest of the ingredients (start with 1 cup of water first) and stir everything. When the sauce comes to a soft boil, turn the heat to low and let the sauce simmer until the guava paste completely melts. Stir the sauce every now to help combine the flavors.
- If the sauce is too thick, add a little water.
- Once the guava paste melts, turn off the heat and let it cool a bit. At this point, if you'd like, you can blend the sauce with an emulsion blender, food processor or regular blender so there aren't any onion bits.
- Place the sauce in a tight sealed container and store in the fridge. It will last 3 months!
We keep it in a mason jar in the fridge and it will last for 2-3 months. Yep, you heard correctly.
I mean seriously, it’s SO easy to do…you NEED to make it. It will definitely impress your family and friends.
I mean…guava paste is exotic. Right? 😉