• Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

To Make the Sauce:

• Heat oil in small saucepan over medium heat. Add shallot and garlic with a pinch of salt and a few cracks of black pepper. cook, stirring, until tender, 2-3 minutes.
• Add the roasted red bell peppers and the juice from the jar and continue to cook, stirring, for 3-4 more minutes.
• Add the canned tomatoes, vinegar and bring to a simmer. Once simmering rapidly, reduce heat to low, cover and let cook, simmering, while you prepare and bake the dates.

To Make the Dates:

• Gently open up the date so that it can easily be stuffed. Place about 1/2 tbsp of the chorizo in the cavity of the date. Wrap with bacon and secure with a toothpick. Place on the prepared baking sheet and continue until all of the dates are prepared.
• Transfer the dates to the oven and cook until the chorizo is cooked through, 12-15 minutes. Then, turn the oven on high broil and broil (watching carefully so that they don’t burn) until the bacon is just crisp, another 2-4 minutes depending on your broiler!
• Meanwhile, while your dates are baking, transfer the sauce to a blender and blend until smooth and creamy. Set aside, cover, and keep warm until the dates are done.
• To serve, spoon and spread desired amount of the sauce across the bottom of a serving platter. Place chorizo stuffed dates on top and garnish with parsley. Enjoy!