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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 Minutes
Cook Time
15 Minutes
Pellets
Pecan
Ingredients
How many people are you serving?
8
Activating this element will cause content on the page to be updated.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
Ingredients
2 Tablespoon extra-virgin olive oil
1/2 Cup sliced almonds, toasted
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
Ingredients
1 Small shallot, sliced
1 Clove garlic, peeled and chopped
Pinch of red pepper flakes
kosher salt
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.
Ingredients
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
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!