By Traeger Kitchen
This special sauce combines toasted almonds, fire roasted peppers and fresh herbs, cooked together on the Traeger resulting in ultra rich & vibrant flavor. Pair it with our recipe for roasted baby carrots, potatoes, and fennel for a side dish of epic proportions.
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|2 Tablespoon||extra-virgin olive oil|
|1/2 Cup||sliced almonds, toasted|
|1 Small||shallot, sliced|
|1 Clove||garlic, peeled and chopped|
|Pinch of red pepper flakes|
|1||16 oz. jar fire roasted red peppers, drained and rinsed|
|2 Teaspoon||sherry vinegar|
|2 Tablespoon||finely chopped mint, divided|
|1 Tablespoon||lemon juice|
|Ground black pepper|
When ready to cook, set Traeger to 350°F and preheat, lid closed for 15 minutes. Place a cast-iron frying pan or other ovenproof skillet directly on the grill grate to preheat.
350 ˚F / 177 ˚C
When the grill is up to temperature, add olive oil and almonds to skillet. Close the lid and toast for 2 to 3 minutes, until barely browned.
450 ˚F / 232 ˚C
2 Tablespoon extra-virgin olive oil
1/2 Cup sliced almonds, toasted
Add the shallot, garlic, pepper flakes and a pinch of salt. Stir, and close the grill lid. Allow to cook for 3 to 5 minutes without opening the grill, then quickly open and stir, and close the lid again. Cook until garlic is fragrant and the shallot has softened, about 5 to 8 minutes total.
450 ˚F / 232 ˚C
1 Small shallot, sliced
1 Clove garlic, peeled and chopped
Pinch of red pepper flakes
Remove from grill and allow to cool for a few minutes. In a food processor, pulse the almond shallot mixture until chopped. Add the red peppers, sherry vinegar, 1-3/4 tablespoon mint, lemon juice and a pinch of black pepper and process to a coarse puree.
1 16 oz. jar fire roasted red peppers, drained and rinsed
2 Teaspoon sherry vinegar
2 Tablespoon finely chopped mint, divided
1 Tablespoon lemon juice
Ground black pepper
Taste, adding more salt if desired. Pour into a small bowl for serving and garnish with the remaining mint. Serve with Grilled Baby Carrots and Fennel. Enjoy!
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