1tbspfresh flat-leaf parsleyfinely chopped, for serving
Instructions
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!
Notes
Note regarding the Chorizo: Make sure to buy uncured, fresh chorizo sausage rather than the salami-like cured kind.