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 gets that smoky flavor on the grill. Romesco is usually made with breadcrumbs but I substituted with more almonds for a gluten free version. Quantities here are ballpark! This is a jumping off point – remember you can always add more garlic, lemon, etc. Try it on grilled corn, spread on grilled bread with burrata, and mixed into a bean salad.

3 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
2 teaspoons sweet smoked paprika
1 teaspoon sherry vinegar
1 teaspoon lemon juice
¼ cup extra virgin olive oil
Salt and freshly ground pepper 
 

1. Place all the ingredients except for the oil, salt and pepper in the blender or food processor. With the machine running, slowly add half of the olive oil through the feed tube and process 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 for up to one week.