• 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


  1. Dates
  2. Heat one side of the grill to high heat, and the other side to medium/low heat.
  3. Make a slit in the dates and remove the pit.
  4. Stuff each date with 1 marcona almond and 1 ½ teaspoon chorizo.
  5. Wrap bacon around the dates and skewer with a toothpick.
  6. Repeat with remaining ingredients.
  7. Place the dates on the low side of the grill and cook for 8 minutes until the bacon fat has rendered.
  8. Move the dates to the hot side of the grill and continue cooking until the bacon is crisp, turning once.
  9. Remove and garnish with parsley.
  10. Sauce
  11. Add the peppers, sherry vinegar, tomato paste, and olive oil to a blender.
  12. Season with salt and pepper and blend until smooth.
  13. Add the sauce to a high sided saute pan and heat over medium high heat.
  14. Simmer the sauce for 5-7 minutes.
  15. Serve the dates with the sauce for dipping.