Chorizo-Stuffed Dates with Red Pepper Sauce

24 ounces pitted Medjool dates

8 ounces Mexican chorizo

16 ounces sliced bacon, cut in half crosswise

2 tablespoons olive oil

1 yellow onion, diced

2 cloves garlic, minced

1 (12-ounce) jar roasted red peppers, drained and chopped

1 tablespoon sherry vinegar

Salt, to taste

Chopped parsley, for garnish

Heat oven to 375 F. Line two sheet pans with parchment paper. 

Open up dates like a book and stuff each one with chorizo. Wrap each one in a piece of bacon and thread onto a 10-inch skewer. 

Load each skewer with 4 dates, leaving space between each one. 

Arrange skewers on prepared pans and bake until bacon is golden and chorizo is cooked through, about 20 minutes. Heat broiler and broil until bacon is crisp, about 3 minutes. 

Meanwhile, make sauce. In a skillet over medium, heat oil. Add onion and cook until translucent, about 4 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add red peppers and cook just until breaking down, about 5 minutes. Transfer mixture to a blender, add vinegar and puree until smooth. Season as needed with salt. 

To serve, spoon sauce onto a plate and top with a skewer. Garnish with parsley and serve hot.