Banana Guava Sauce

At the Carnival Festival, in Santa Cruz, California, I used this as one of three sauces to accompany Jerk Chicken. Hungry dancers would come back to the condiment table and just eat the sauce! It is the sweet that balances the heat of the Caribbean spices.
Sauce for Jerk Chicken. Yield 2 cups

Ingredients

2 tablespoons vegetable oil
1 large onion, diced
4 ripe bananas, sliced
12 oz can frozen guava juice concentrate, thawed
2 tablespoons brown sugar
2 tablespoons raisins
1 tablespoon sweet curry powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Juice of 2 limes +
2 tablespoons distilled vinegar

1 Heat vegetable oil in deep frying pan and saute onions over medium heat 5 minutes until transparent. Add banana and continue cooking for 5 minutes.

3 Add all other ingredients except lime juice and vinegar, bringing them to a boil and cook for 5 minutes until it has the consistency of chunky applesauce.

4 Remove from heat and add lime juice and vinegar. allow to cool and serve at room temperature.

notes

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