8ounces (about 1 cup) roasted piquillo peppers with any juices (or use any roasted red peppers)
2cups whoe peeled canned tomatoes
Kosher salt and black pepper, to taste
16Medjool dates (pitted)
8ounces of fresh chorizo sausage(not cured), casings removed
Heat 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.
Let 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.
Heat oven to 350 degrees. Stuff dates with chorizo, using about 1/2 tablespoon of chorizo per date. Cut bacon slices in half lengthwise and wrap a slice around each date.
Place stuffed dates on a small baking sheet and bake 15 minutes, or until chorizo is cooked through. Turn broiler to high and broil for 2 to 4 minutes, or until bacon is dark brown and crisp.
Spread sauce on each plate and place 3 dates on top. Serve warm.