Appetizer, Dates, Chorizo-Stuffed in Piquillo Pepper Sauce

By Snook

Ingredients

• 12 dates, pitted
• 4 ounces Spanish chorizo, cut into half moons 4 slices smoked bacon, cut in thirds
• 2 tablespoons extra virgin olive oil 1 shallot, minced
• 2 cloves garlic, minced
• 1 cup crushed tomatoes
• 4 piquillo peppers, rough chopped 2 teaspoons sherry vinegar
• Salt and pepper to taste

Preparation

Step 1

1. Preheat the oven to 375°.
2. Stuff each date with 1 to 2 slices of chorizo. Wrap each date with a piece of bacon, and secure with a toothpick. Place on a parchment-lined sheet tray, and bake about 15 minutes or until the bacon is crisp.
3. While the dates are cooking, prepare the sauce. Heat a saucepan over medium-low heat, and add the olive oil. Gently sauté the shallots and garlic until aromatic, about 1 minute.
4. Stir in the tomatoes, piquillo peppers and sherry vinegar. Bring to a boil, and reduce the heat to a simmer. Cook, uncovered, for about 10 minutes to blend the flavors and to thicken the sauce.
5. Transfer the sauce to a blender, and puree until smooth. You can also use an immersion blender. Season the sauce with salt and pepper to taste.
6. Pour the sauce into a baking dish, and nestle in the roasted dates. Bake in the oven until the sauce is bubbly, about 10 minutes. Serve hot. 