INGREDIENTS
- 1 tablespoon olive oil
- 8 garlic cloves, thinly sliced
- 8 shallots, thinly sliced
- 8 ounces (about 1 cup) roasted piquillo peppers with any juices (or use any roasted red peppers)
- 2 cups whoe peeled canned tomatoes
- Kosher salt and black pepper, to taste
- 16 Medjool dates (pitted)
- 8 ounces of fresh chorizo sausage(not cured), casings removed
- 8 slices bacon
-
PREPARATION
- Heat oil in a medium saucepan over medium heat. Add garlic and shallots and sauté until tender, about 5 minutes. Add peppers and tomatoes and cook on low heat for about 30 minutes to 1 hour, or until the liquid in the sauce has mostly evaporated. Season with salt and pepper to taste.
- Let sauce cool slightly, then transfer to a blender and process until smooth. Thin with warm water to reach desired consistency if necessary. You want a thick sauce but not so thick that it mounds on the plate.
- Heat oven to 350 degrees. Stuff dates with chorizo, using about 1/2 tablespoon of chorizo per date. Cut bacon slices in half lengthwise and wrap a slice around each date.
- Place stuffed dates on a small baking sheet and bake 15 minutes, or until chorizo is cooked through. Turn broiler to high and broil for 2 to 4 minutes, or until bacon is dark brown and crisp.
- Spread sauce on each plate and place 3 dates on top. Serve warm.
