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Smoked Romesco Sauce

Difficulty 2/5
|
Prep time 15 mins

Cook time 15 mins
|
Serves 8-12

Hardwood Pecan

Smoked romesco sauce on top of this roasted trio of baby carrots, fingerling potatoes and fennel bulbs will make you sing Hallelujah thanks to it intensely fresh and tangy wood-fired flavor.

Ingredients

2 TBSP EXTRA-VIRGIN OLIVE OIL

16 oz JAR FIRE ROASTED RED PEPPERS, DRAINED

2 tsp SHERRY VINEGAR

2 tbsp FINELY CHOPPED MINT

1 tbsp lemon juice

GROUND BLACK PEPPER

1 SMALL SHALLOT, SLICED

1 clove garlic, PEELED AND CHOPPED

PINCH OF RED CHILE FLAKES

KOSHER SALT

1/2 CUP SLICED ALMONDS, TOASTED, PLUS ANOTHER TABLESPOON FOR GARNISH

Preparation

When ready to cook, set the Traeger to 350°F and preheat, lid closed for 15 minutes. Place a cast-iron frying pan or other oven-proof skillet directly on the grill grate to preheat.

When the grill is up to temperature, add the almonds to skillet. Close the lid and toast for 2-3 minutes, until barely browned. Remove from the pan.

Allow the grill to come back up to temperature, then add the olive oil to the pan. Add the shallot, garlic, chile flakes, and a pinch of salt.

Stir, and close the grill lid. Allow to cook for 3-5 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 5-8 minutes total. Allow to cool for a few minutes.

In a food processor, pulse the almonds until chopped.

Add the red peppers and the shallot-garlic mixture and pulse a few more times, scraping down the sides if necessary.

Add the sherry vinegar, the mint, lemon juice, and a pinch of black pepper and process to a coarse puree. Taste, adding more salt if desired.

Pour into a small bowl for serving and garnish with the remaining almonds. Serve with Grilled Baby Carrots and Fennel. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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