This sauce is both spicy and sweet and features two interesting ingredients that make this recipe unique—guava paste and rum. Make it a day or two ahead of time to allow the flavors to meld.

1 cup cold water
1 cup guava paste
⅓ cup apple cider vinegar
¼ cup dark rum
¼ cup tomato paste
¼ cup fresh lemon juice
2 tablespoons red onion, minced
1 tablespoon powdered ginger
1 tablespoon soy sauce
2 teaspoons ketchup
2 teaspoons Worcestershire sauce
2 cloves garlic, minced
1 teaspoon fennel seed, crushed
1 small jalapeño pepper, minced
Sea salt and black pepper to taste

Place all ingredients but the salt and pepper in a saucepan and stir. Bring the mixture to a simmer over medium-high heat, while stirring. Season to taste with salt and pepper. Reduce heat to low and simmer, uncovered, until mixture is slightly thickened, about 15 minutes. (Thin with water if it becomes too thick to pour.) Let cool, then refrigerate until ready to use.

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from Monterey Bay Herb Company ~ Recipe Archive