Feijoa BBQ Sauce

A variation of Sue Davidsons Feijoa Steak Sauce – Vicky Mavin has come up with this amazing BBQ flavoured sauce. Excellent as a pizza topping, a hot chip dip, or chicken marinade.

Feijoa BBQ Sauce


  • 1.6 kgs Feijoas
  • 1 kg Sugar
  • 6 teaspoons Salt
  • 2 Tablespoons Molasses
  • 1 Tin Tomatoes Crushed or chopped
  • 1 medium Onion Chopped
  • 1 Teaspoon Ground Cloves
  • 2 Teaspoons Mixed Spice
  • 2 Teaspoons Ginger Pureed
  • 2 Teaspoons Garlic Purreed
  • 1.4 Litres Vinegar White or Malt
  • 0.5 Litres Apple Cider Vinegar


  • Top and tail the Feijoas (Do NOT peel). Cut into 2cm chunks.
  • Peel and chop onion
  • Add all ingredients into a large pot and heat until boiling. Reduce to a simmer (without the lid on the pot) for 3 hours.
  • Allow to cool and puree with a stick blender.
  • Return to simmer until desired consistency.
  • Bottle in clean sterilised bottles.