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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.
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
: 350 ˚F
: 450 ˚F
2 Tablespoon extra-virgin olive oil
1/2 Cup sliced almonds, toasted
: 450 ˚F
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