Supplies
- Dates
- 16 large dates
- 1 cup fresh chorizo
- 16 marcona almonds
- 8 strips of bacon, cut in half horizontally
- ¼ cup chopped parsley
- Sauce
- 1 (8oz) jar roasted piquillo peppers
- ¼ cup sherry vinegar
- 2 Tablespoons tomato paste
- ¼ cup good quality extra virgin olive oil
- Salt and pepper
Pasos
- Dates
- Heat one side of the grill to high heat, and the other side to medium/low heat.
- Make a slit in the dates and remove the pit.
- Stuff each date with 1 marcona almond and 1 ½ teaspoon chorizo.
- Wrap bacon around the dates and skewer with a toothpick.
- Repeat with remaining ingredients.
- Place the dates on the low side of the grill and cook for 8 minutes until the bacon fat has rendered.
- Move the dates to the hot side of the grill and continue cooking until the bacon is crisp, turning once.
- Remove and garnish with parsley.
- Sauce
- Add the peppers, sherry vinegar, tomato paste, and olive oil to a blender.
- Season with salt and pepper and blend until smooth.
- Add the sauce to a high sided saute pan and heat over medium high heat.
- Simmer the sauce for 5-7 minutes.
- Serve the dates with the sauce for dipping.