Ingredients
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1/2 cup (125 milliliters) guava paste
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3 cups (750 milliliters) water
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1/2 cup (125 milliliters) diced pink guavas
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1/2 red bell pepper, diced
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1 teaspoon (5 milliliters) ground coriander
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1 teaspoon (5 milliliters) ground nutmeg
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Juice of 1 lemon
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2 teaspoons (10 milliliters) sambal oelek (chili paste)
Directions
- In a three litre pot, combine paste and water over medium heat. Break paste into pieces with a wooden spoon and stir to melt into a sauce that coats the back of the spoon (adjust with a little more water, if needed).
- Add remaining ingredients. Reduce heat and simmer, about 30 minutes.
- Let cool and store in sterilized jars for up to three weeks.
