- 2 lbs Medjool dates (about 24)
- 1 lb Mexican style chorizo sausage
- 12 strips Applewood smoked bacon
- 1 14.5-oz can good-quality tomatoes
- 8 oz (about 1 cup) Velvet Fog Beer from Sun King Brewing
- Salt to taste
- Preheat oven to 350 degrees
- Using a paring knife, make a small slit in each of the dates, then push out the pit.
- Fill each date with chorizo, but not so much that the meat is overflowing.
- Slice the bacon strips in half crosswise to create two pieces out of each strip. Wrap each date with one of the half-slice segments of bacon. Place on a rimmed baking sheet and bake for about 40 minutes. Once the chorizo has cooked through (you can slice a date in half to test), crank up the temperature to broil and transfer the tray to the broiler for a couple of minutes to crisp up the bacon, keeping an eye on it to make sure it doesn't burn.
- While the dates are baking, make the sauce. Add the peppers, tomatoes, and beer together in a medium saucepan and cook slowly over medium-low heat for the entire time the dates bake. Season with salt to taste, then puree the sauce until almost smooth but still with somebody; think thin salsa texture. (A handheld immersion blender works great, but a countertop blender is fine.)
- Once the bacon is crispy, divide the sauce among six plates and top with four dates each.