West Indies Guava Barbecue Sauce Food

GUAVA BARBEQUE SAUCE

Steps:

• 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 flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.

WEST INDIES GUAVA BARBECUE SAUCE

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.

WEST INDIES GUAVA BARBECUE SAUCE

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.

CARIBBEAN SALMON W/ GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA

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.
• Heat your broiler to high.
• Line a large baking dish or rimmed 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.

EAST MEETS WEST BARBECUE SAUCE

Steps:

• Ready for this? Ok. Here we go!
• Get a shaker or a container you can lid and shake. Put all the ingredients in and shake thoroughly.
• Put your feet up - your work is done!

WEST INDIES GUAVA BARBECUE SAUCE

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.

FRENCH WEST INDIES SAUCE CHIEN

Steps:

• Finely chop the garlic, shallots, chili, ginger, parsley and chives in a food processor. Add remaining ingredients, and process just to mix. Add 1/4 cup boiling water, and process to mix. Run the machine in short bursts until you have a coarse puree. If desired, add more salt or lime juice, to taste. The sauce can be served immediately, but it becomes more flavorful if you let it sit for an hour.

WEST INDIES GUAVA BARBECUE SAUCE

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.

WEST INDIES GUAVA BARBECUE SAUCE

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.

WEST INDIES GUAVA BARBECUE SAUCE

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.