Stuffed Medjool Dates with Piquillo Pepper Sauce

• Dates:
• 8 slices of smoky bacon, cut in half lengthwise
• 16 medjool dates, pitted
• 8 tablespoon of uncooked chorizo
• Piquillo sauce (recipe below)
• Small bunch of parsley, chopped
• For the piquillo sauce:
• 8 ounces of Piquillo peppers (or any roasted peppers)
• 16 ounces whole, peeled tomato
• 6 tablespoons garlic, thinly sliced
• 8 whole peeled shallots, thinly sliced
• salt and pepper

Preheat oven to 350 degrees. Stuff dates with the uncooked chorizo, using 1/2 tablespoon of chorizo for each date. Wrap each date with a half-slice of bacon.

Place dates in oven for approximately 15 minutes or until chorizo is cooked through. Broil for 4 to 5 minutes on each side until bacon is crisp. Serve on warm plate in pool of piquillo sauce and garnish with chopped parsley.

In a saucepan, sweat shallots and garlic. Add piquillo peppers and canned tomato with juice. Cook on low heat for about 1½ hours. Season with salt and pepper to taste. Place ingredients in a blender and process until smooth. Set aside or refrigerate until needed.