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Pink Guava–Ginger BBQ Sauce

24 oz.

15 minutes

    • 16 oz. The Perfect Purée Pink Guava Puree, thawed
    • 1 tbsp. The Perfect Purée Ginger Puree, thawed
  • 1 tbsp. olive oil
    • 1/4 cup minced onion
    • 2 oz. honey
    • 1/4 cup packed light brown sugar
    • 2 tbsp. white wine vinegar
    • 2 tbsp. mango chutney
    • 1 tbsp. barbecue seasoning
    • 1 tbsp. Worcestershire sauce
    • 1 tbsp. tomato paste
    • 1/2 tsp. salt
    • 1/8 tsp. white pepper
Method:
1. In a medium saucepot heat oil; add onion and sauté until tender.
2. Stir in Pink Guava puree, Ginger puree, honey, brown sugar, vinegar, chutney, barbecue seasoning, Worcestershire sauce, tomato paste, salt, and pepper. Bring mixture to a boil; remove from heat.
3. Cool to room temperature, cover and refrigerate until needed as an all-purpose barbecue sauce.
Flavor Twists:
In place of the Pink Guava puree, try The Perfect Purée White Peach Puree, Mango Puree, or Apricot Puree.
Serving Suggestion:
This sauce is particularly terrific on grilled chicken, baby back ribs, lamb chops, and pork cuts.