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Chorizo-Stuffed Dates With Piquillo Pepper Sauce

5.0(216)

Adapted from Perry Hendrix, the chef de cuisine at the acclaimed restaurant Avec in Chicago, these intensely flavored mouthfuls are meaty, spicy and sweet all at once. You could serve them as an appetizer, sitting in a pool of silky sauce, but they could also work as finger food, with the sauce set aside for dipping. Make sure to buy uncured, fresh chorizo sausage rather than the salami-like cured kind. Specialty stores generally carry jars of piquillo peppers, but if you can’t find them, substitute any roasted red peppers for the sauce.

by Melissa Clark

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Appetizer

Servings

5 appetizer servings

Total time

1h 15m

Calories / serving

656 kcal

Ingredients (9)

serves

1 tablespoon olive oilolive-oil
8 garlic cloves, thinly slicedgarlic
8 shallots, thinly slicedshallot
8 ounces (about 1 cup) roasted piquillo peppers with any juices (or use any roasted red peppers)
2 cups whole peeled canned tomatoestomato
Kosher salt and black pepper, to tastepepper
16 Medjool dates (pitted)
8 ounces of fresh chorizo sausage (not cured), casings removedchorizo
8 slices baconbacon

Instructions (5 steps)

01Heat oil in a medium saucepan over medium heat. Add garlic and shallots and sauté until tender, about 5 minutes. Add peppers and tomatoes and cook on low heat for about 30 minutes to 1 hour, or until the liquid in the sauce has mostly evaporated. Season with salt and pepper to taste.
02Let sauce cool slightly, then transfer to a blender and process until smooth. Thin with warm water to reach desired consistency if necessary. You want a thick sauce but not so thick that it mounds on the plate.
03

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Rich recipe — supports nutrition-aware planning.