Guava Barbeque Sauce Recipes

Steps:

• For the barbecue sauce:
• Heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
• For the salsa:
• Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.
• For the salmon:
• Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
• Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
• Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.

Steps:

• Marinate the pork overnight in the wine, balsamic vinegar, and garlic.
• Preheat the grill on high. When hot, brush the pork tenderloins with olive oil and sear each side for about a minute. Lower the heat to medium and cook, covered, for 8 to 10 minutes per side, brushing generously with the guava barbeque sauce at least twice.
• Remove the pork tenderloins from the heat, glaze with another thick coat of the barbeque sauce, and let rest on a plate for at least 5 minutes. Then slice the tenderloins into 1-inch medallions. The pork should be served warm with a side of papaya salsa.
• In a small saucepan, combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes. Cool to room temperature. If not using immediately, refrigerate.
• Combine all the ingredients together in a medium bowl. Toss, cover, and refrigerate until ready to serve. Bring to room temperature before serving.

Steps:

• In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended.
• Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses.
• Season with garlic powder, onion powder, salt, and black pepper.
• Cover, and cook 30 minutes, stirring occasionally, until thickened.

Steps:

• In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.