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• Step 1

  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.

  350 ˚F / 177 ˚C

• Step 2

  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.

  00:03

  350 ˚F / 177 ˚C

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  • 1/2 Cup Almonds, sliced

• Step 3

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

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  • 2 Tablespoon extra-virgin olive oil

  • 1 Small Shallot, thinly sliced

  • 1 Clove Garlic, Chopped

  • 1 Pinch red chili flakes

  • 1 Pinch salt

• Step 4

  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.

  00:05

  350 ˚F / 177 ˚C

• Step 5

  Cook until garlic is fragrant and the shallot has softened, about 5-8 minutes total. Allow to cool for a few minutes.

  00:08

  350 ˚F / 177 ˚C

• Step 6

  In a food processor, pulse the almonds until chopped.

• Step 7

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

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  • 16 Ounce Fire Roasted Red Peppers, jar

• Step 8

  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.

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  • 2 Teaspoon sherry vinegar

  • 2 Tablespoon Fresh Mint, minced

  • Tablespoon lemon juice

  • 1 Pinch freshly ground black pepper

  • As Needed salt

• Step 9

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