Grilled Peach Romesco Sauce

 
Grilled Peach Romesco Sauce

Makes around 2 cups

Catalan romesco tends to have a base of charred tomato and/or roasted red pepper, but peach behaves similarly: sweet and juicy, and it picks up a smoky flavor on the grill. In this version, I use grilled peaches and substitute extra almonds for breadcrumbs to make it gluten free. The result is mellow and savory with just a hint of fruit. If you want a stronger peach flavor, use raw peaches instead. The sauce will be fresher and more vibrant. Quantities here are ballpark. This is a jumping off point, so taste and adjust as you go. Try it on grilled corn, spread on grilled bread with burrata, or mixed into a bean salad.

2 medium peaches, sliced, tossed w olive oil, salt, black pepper, grilled on both sides
1 dried Anaheim pepper, rehydrated in hot water until soft, cored and seeded, 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 salt and pepper in the blender or food processor. Purée until the sauce comes together. Taste and season with salt and pepper.

2. Add more olive oil if needed and soaking water to thin if you like. If you prefer a more textured sauce, go easy on the puréeing and if you like a smoother consistency, purée longer.

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.