12largeguavas, rinsed, ends removed and cut into quarters
3cupspineapple juice
1⁄2cupbrown sugar, packed
1tablespoonlime juice
4large sprigs thyme
SAUCE
1tablespoonolive oil
1cupwhite onion, finely chopped
2largehabanero peppers, seeded, ribs removed and finely chopped
2tablespoonsfresh ginger, minced
4largegarlic cloves, pressed
1largemango, stone removed, peeled and diced
2tablespoonstomato paste
1 1⁄2cupsketchup
1⁄2cup tamarind chutney sauce
1⁄2cupwhite vinegar
1⁄4cupblackstrap molasses
2tablespoonsWorcestershire sauce
1tablespoonsmoked paprika
1teaspoonliquid smoke
1teaspoonground allspice
1⁄2teaspoonground cinnamon
1⁄2teaspoonground nutmeg
1⁄2teaspoonsea salt, ground
1⁄2teaspoonblack pepper (to taste)
1⁄2cuppineapple juice
NUTRITION INFO
Serving Size: 1 (3003) g
Servings Per Recipe:1
Calories: 633.5
Calories from Fat 58 g9 %
Total Fat 6.5 g9 %
Saturated Fat 1.2 g6 %
Cholesterol 0 mg 0 %
Sodium 1472.1 mg 61 %
Total Carbohydrate145.3 g 48 %
Dietary Fiber 13.7 g54 %
Sugars 114.4 g457 %
Protein 9.3 g 18 %
DIRECTIONS
SYRUP:
In a large saucepan, add all the syrup ingredients, stir well and bring the mixture to a boil. Reduce the heat to medium and simmer until it reduces to a third, about 40 minutes.
Remove from the heat and strain the syrup through a fine sieve placed over a bowl, pressing down on the ingredients to release more liquid; discard the solids and set aside.
SAUCE:
In a large pot over medium heat, add oil and when it starts shimmering, add onions and habanero peppers; sauté until they get soft, about 5 minutes. Add ginger and cook for 30 seconds before adding garlic; sauté ingredients for 1 minute only. Add mango, stir and cook for 2 minutes.
Add the remaining ingredients, stir well and bring to a simmer. Reduce the heat to medium-low and cook for 15 minutes.
Using an immersion blender, process until somewhat smooth.
Remove from the heat and transfer the sauce to a glass bowl or a heatproof container. Let it cool off before covering and transferring to the fridge until needed.