This is one of those sauces that is as good with pork, as it is with chicken and it’s equally delicious with salmon or shrimp. Okay…so it’s good on pretty much anything. I haven’t tried it on a burger, but I think on a pork burger it could be stupendous.If you’re planning on ribs or salmon for your next cookout, this is the sauce for you! It’s a tad time-consuming, but it isn’t a sauce you need to hover over at all and by all means, make it ahead. It only gets better. This is more of a finishing sauce than the more classic BBQ-type sauce. First you sauté the onion in the olive oil just until it goes limp, about 3-4 minutes. Pour in the rum and lime juice, along with the garlic, spices, and salt. Give it a good and bring to the simmer. Cover and lower the heat. Continue to cook, until the onions are completely soft and the mixture is just moist, but not soupy. Uncover; stir in the guava nectar. Now this is where you have some options. I wanted this to be all about guava, but if you prefer, use apricot or peach nectar, mango juice or even apple juice. Once you decide on your liquid, add it and return to the boil. Lower the heat and simmer, uncovered, until the mixture is slightly thickened, about 8 minutes. The liquid should reduce by at least half, but should not be as thick as ketchup. Stir in the orange juice concentrate and chopped cilantro, to combine completely. You can make this several days ahead, and refrigerate it until you’re ready to fire up the grill. Then, if you’re grilling, about 3-4 minutes before you’re ready to pull the main course off the grill, spoon over, or brush it on, chicken, pork, shrimp, fish, wood chips…okay not wood chips…just checking to see if you were paying attention!
The next time you grill ribs, this is a great sauce, particularly is you grill some fresh pineapple spears and serve Calypso Rice and Red Beans on the side. You’ll think you’re in the Islands!
- 1 onion, sliced
- 1 tablespoon olive oil
- 1/2 cup white rum
- Juice of 1 fresh lime (about 2-3 tablespoons)
- 2 teaspoons dried minced garlic (or 4 large, fresh cloves, chopped)
- 1 teaspoon sweet paprika (use smoked paprika, if you wish)
- 1/2 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 2 cups guava nectar
- 2 tablespoons frozen orange juice concentrate (optional)
- 2 tablespoons chopped cilantro
In a medium saucepan, sauté the onion in the olive oil until limp, about 3-4 minutes. Add the rum, lime juice, garlic, spices, and salt. Stir well; bring to the simmer. Cover and lower the heat. Continue to cook, until the onions are completely soft and the mixture is just moist, but not soupy. Uncover; stir in the guava nectar. Bring to the simmer; continue to simmer, uncovered, until the mixture is slightly thickened, about 8 minutes. The mixture should reduce by at least 1/2, but should not be as thick as ketchup. Stir in the frozen orange juice concentrate and chopped cilantro. Spoon over chicken, pork, shrimp, fish, or brush on absolutely anything grilled!
NOTE: You can change the flavor profile of this sauce, by changing the liquid to mango juice, apricot or peach nectar, apple juice or even pear nectar. Changing the liquid, will change the flavor profile or the sauce.
Guava-Onion-Rum Sauce Recipe©Marcia Lahens 2018. All rights reserved.