stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minBadlands Goiabada Picante Molho
Independent adaptation of a publicly published Jefferson Rueda recipe. Not affiliated with, sponsored by, or endorsed by Jefferson Rueda.
From a starred kitchen.
Ratio
Ingredients
- Guava Paste — 200 g goiabada (guava paste)
- Water — ½ cup water (~120 ml)
- Fresh Chili — 1 finger chili, chopped
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Badlands Goiabada Picante Molho wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Jefferson Rueda. Brazilian / pork-forward. Cited awards include: Michelin (A Casa do Porco, São Paulo); World's 50 Best #83 (2025).
Originally published as Goiabada Picante Molho.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Jefferson Rueda / Conectems (receitas nacionais) (published as “Goiabada Picante Molho”). Full citation lives in Provenance.