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Smoked Romesco Sauce

Smoked Romesco Sauce

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.

Prep Time

15 Min

Cook Time

15 Min

Pellets

Pecan

Ingredients

This recipe serves:

8

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Units of Measurement:
main
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
kosher salt
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

Steps

  • 1

    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

  • 2

    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

    00:03

  • 3

    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

    00:08

  • 4

    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.

  • 5

    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!

My Notes


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