Guava Dipping Sauce Recipes

17 FRESH GUAVA RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a guava recipe in 30 minutes or less!

PUERTO RICAN SWEET AND SAVORY GUAVA DIP

Steps:

• In a food processor combine guava paste and 2 tablespoons of hot water. Blend until smooth. Transfer to a bowl and set aside.
• Rinse out the food processor. In the food processor combine remaining ingredients and blend until smooth. Season with salt to taste.
• Transfer cream cheese mixture to a bowl and fold in guava. Refrigerate covered until ready to serve.

GUAVA DIPPING SAUCE

Steps:

• Take 3 medium size , fully ripe guava. Place it in a blender / chutney jar and blend into a smooth paste to get about 1,25 to 1.5 cups of guava pulp puree.
• Transfer the blended guava puree into a mixing bowl , add in 1/8 cup water.
• Also add 1/2 to 1 Tbsp of Apple cider vinegar and mix well everything.
• Now add 1/4 tsp chilli powder , 1/4 tsp pepper powder , salt and 1.5 Tbsp of Extra virgin Olive oil
• Add in 2 Tbsp of chopped celery , with a spoon , mix well everything.
• Serve with Nachos / Tortilla chips.

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.

CRISPY FISH AND TARO 'CHIPS' WITH GUAVA DIPPING SAUCE

Steps:

• In a bowl, mix the soy, garlic, ginger, lemon juice oil, and chile together. Marinate the fish for 30 minutes. In a saucepan on high heat, lightly coat with canola oil and caramelize the onions. Add the guavas and deglaze with sake. Reduce by 50 percent and add juices. Reduce by another 50 percent and transfer to a blender. Blend until smooth and lift with macadamia nut oil. Season and check for flavor.
• In a fryer at 300 degrees, blanch the taro until soft, about 5 minutes. Drain on paper towel, un-seasoned and set aside. Heat canola in a deep pan to 400 degrees F. Pull fish out of marinade and dredge in rice flour. Fry the fish with the taro until golden brown, about 3 to 5 minutes. Season with pink salt.
• On a large platter, place fish and taro down and serve with sauce in a small bowl. Garnish with guava slices and parsley.

HOMEMADE CHURROS WITH DIPPING SAUCE

Steps:

• Mix 1/2 cup sugar and cinnamon in shallow bowl until blended.
• Bring water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
• Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon mixture; toss to evenly coat.
• Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.

SOUTH PACIFIC CHICKEN STRIPS WITH GUAVA DIPPING SAUCE

Steps:

• Soak wooden skewers in water.
• Add pineapple juice, passion fruit nectar, soy sauce, garlic, ginger, allspice, salt, and pepper to a nonreactive baking dish large enough to hold all the chicken and mix well.
• Add chicken strips and turn to coat; cover and marinate for 30 minutes.
• Remove chicken from marinade, discarding marinade, and skewer each chicken strip.
• Thread chicken onto skewers and place skewers on a baking sheet.
• Broil in the oven about 6 inches from the heat for 7-8 minutes, turning once.
• GUAVA DIPPING SAUCE:.
• Add guava nectar, pineapple juice, garlic, ginger, and green onions to a small saucepan over medium-high heat and reduce by half.
• Remove from heat and add butter, stirring until melted.
• Season to taste with salt and pepper and more green onions.
• TO SERVE:.
• Place Guava Dipping Sauce in a small bowl, and place bowl in the middle of a large serving platter.
• Fan out South Pacific Chicken Skewers around bowl.
• Garnish platter with green onions and pineapple slices. .

SPICY GUAVA SAUCE

Steps:

• Cut the guava paste into cubes.
• Combine all ingredients and simmer on low heat, stiring ocacionally for 15-20 minutes until guava paste dissolve.
• Let cool.