Grilled Peach Romesco Sauce

Catalan romesco typically starts with charred tomato or roasted red pepper, but peaches can stand in for both. They’re sweet and juicy like tomato, and they take on a smoky flavor when grilled, similar to roasted pepper. In this version, I blend a raw peach with roasted red pepper for a bright and savory base, then fold in chopped grilled peach for texture and a touch of smoke. I use extra almonds instead of the usual breadcrumbs to keep it gluten free. Quantities are ballpark, so taste and adjust as you go.

It’s good with just about everything - grilled corn, other vegetables, toast with or without burrata, fish, salads, beans and even melon.

Makes about 2 cups

2 medium peaches, one raw and sliced and one grilled (slice, toss w olive oil, salt, black pepper, grill on both sides over medium)
1 roasted red bell pepper, stem, seeds and core removed
1 dried Anaheim pepper, rehydrated in just boiled water until soft (about 15 minutes), stem and seeds removed, soaking water reserved
2 garlic cloves
1/2 cup toasted almonds and/or hazelnuts (make sure they are not hot from toasting)
1/2 teaspoon sweet smoked paprika
1 teaspoon sherry vinegar
1 teaspoon lemon juice
2 tablespoons extra virgin olive oil, plus more as needed
Salt and freshly ground pepper 
 

1. Place all the ingredients except for the grilled peach, salt and pepper in the blender or food processor. Purée until the sauce comes together. If you prefer a more textured sauce, go easy on the puréeing and if you like a smoother consistency, purée longer. Taste and season with salt and pepper. Transfer to a bowl.

2. Roughly chop the grilled peach and stir it into the sauce. Add more olive oil if needed and soaking water to thin if you like.

3. Transfer to an airtight container and refrigerate for a few hours to allow the flavors to blend. Let stand at room temperature for 30 minutes before serving. Keeps in the fridge in an airtight container for up to one week and in the freezer for up to 6 months.