Guava Broth

31
Contributed by: Chef Katy Smith, Puesto - Irvine

Guava Broth

Recipe type: Yield: 32 seabass plates Prep time: Cook time: Total time:


Guava Broth is ladeled onto the plate for Puesto’s Seabass Aguachile dish.

Ingredients:

1. DRY GOODS – Maggi Jugo 0 3/4 tsp
2. OTHER BEVERAGE – Juice, Lime 0 3 fl oz
3. PRODUCE – Limes 0 zest only 2 each
4. Tap Water 3/4 cup
5. OTHER BEVERAGE – Juice, Orange 0 3 fl oz
6. YIELD – Serranos, de-stemmed roasted 2 oz
7. PREP – Habanero Juice 1/2 fl oz
8. PRODUCE – Garlic (peeled) 0 fried 1 oz
9. DRY GOODS – Guava Nectar 30 fl oz
10. DRY GOODS – Salt, Kosher 0 1 Tbsp

Directions:

  1. 1) Combine all ingredients in a blender.
  2. 2) Strain through a fine mesh strainer and chill.
  3. 3) Place the finished product into quart size containers. Cover, label,
  4. date, refrigerate, and rotate.

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