We love barbecue. You can barbecue all kinds of things and there are as many types of sauce as there are lovers of the cooking method. Many of them are regional, some are based on the special ingredient, but the main problem can be is that they are almost all tomato based.
I can tolerate tomato based products occasionally, my cousin cannot tolerate them at all. So my daughter started experimenting with other vegetables and surprisingly realized that it’s the spices that count, not the base.
Barbecue sauce is a highly personal condiment, so I’ve provided you with the ingredients, the measurements are up to you and your taste buds.
Fresh or frozen spinach
Butter or olive oil
Steam the spinach and process in a food processor until you have a paste. Add the other ingredients to taste and simmer.
That’s it! Amazingly, it tastes just like any other barbecue sauce. You can substitute spinach or zucchini or another vegetable of your choice in your favorite recipe.