This empanada dipping sauce turns two roasted tomatoes and a few cloves of garlic into a smoky, lightly spicy sauce that blends smooth in seconds. It tastes like a diner salsa but takes only about 45 minutes, and most of that is hands off.
Roasting concentrates the sweetness of the tomatoes and mellows the garlic, so a little cumin, cayenne, and lime is all the seasoning it needs. Serve it warm or at room temperature, and keep a jar in the refrigerator for later in the week.
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Why This Empanada Dipping Sauce Recipe Works
Roasting caramelizes the natural sugars in the tomatoes and the garlic, which gives the sauce a depth that a quick stovetop sauce cannot match.
Only nine ingredients are involved, and most are pantry basics, so you can make a batch whenever you bake or buy pastries.
A stick blender does the work in one container, which saves cleanup and makes a sauce that is smooth with just a few flecks of green onion.
Ingredients for Empanada Dipping Sauce
- 2 medium tomatoes, cut in half with the core removed (about 4 ounces each)
- 2 cloves garlic, peeled and kept whole
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground cayenne pepper, not a chili powder blend
- 1/8 teaspoon white sugar
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons lime juice, or lemon juice or vinegar
- 2 tablespoons sliced green onion
Tomatoes. Medium ripe tomatoes give the sauce body and natural sweetness, and roasting them cut side up concentrates their juice.
Whole garlic cloves. Roasting turns them soft and mellow, so the sauce has garlic flavor without any harsh bite.
Cumin and cayenne. A small pinch of each adds earthy warmth and a gentle kick without hiding the tomato.
Lime juice. Fresh acid brightens the roasted flavors, and lemon juice or a splash of vinegar works too.
Green onion. Blended in at the end, it adds a fresh, mild onion note and tiny flecks of color.
How to Make Empanada Dipping Sauce
1. Heat the oven Heat the oven to 425 degrees F and set a rimmed baking tray nearby.
2. Roast the tomatoes Toss the tomato halves and garlic with the olive oil in a bowl, set the tomatoes cut side up on the tray, and roast for 20 minutes.
3. Add the garlic Add the garlic cloves to the tray and roast for 15 more minutes, until the edges of the tomatoes brown. Cool on the tray.
4. Blend the base Move the tomatoes and garlic to a container that just fits the head of a stick blender, add the cumin, cayenne, sugar, salt, and lime juice, and blitz for about 5 seconds until smooth.
5. Add the green onion Add the green onion and blitz again until finely chopped.
6. Serve Pour the sauce into a small bowl and serve warm or at room temperature.
How to Serve Empanada Dipping Sauce
Serve the sauce in a small bowl alongside warm empanadas, tortilla chips, grilled chicken, or roasted vegetables. It also makes a bold dip for a plate of crispy homemade fries, a spoonful over air fryer asparagus, or a bright topping for a bowl of house salad with grilled meat. Pour a glass of strawberry pineapple mojito to cool the heat.
How to Store and Reheat Empanada Dipping Sauce
Cool the sauce completely, then refrigerate it in a covered jar for up to 4 days. For longer storage, freeze it in a container for up to 3 months and thaw it overnight in the refrigerator. Stir before serving, and warm it gently in a saucepan or the microwave if you prefer it warm.
Tips and Variations for Empanada Dipping Sauce
Use ripe tomatoes. Ripe tomatoes give the sweetest, deepest flavor after roasting.
Place the tomatoes cut side up. This helps the edges brown and the juices concentrate.
Add the garlic late. Adding it partway keeps it soft and sweet instead of bitter.
Choose pure cayenne. A US style chili powder blend contains other spices that change the flavor.
Cool before blending. Warm tomatoes can splatter, so let them cool on the tray first.
Adjust the acidity. Add a little more lime juice or a pinch of sugar to balance the tomatoes.
Add fresh herbs. Cilantro or parsley blended in gives a fresh taste.
Store it safely. Cool and refrigerate the sauce promptly, and see the Texas AgriLife Extension food safety guide for general food safety advice.
Frequently Asked Questions About Empanada Dipping Sauce
What goes with empanada dipping sauce?
Empanadas are the obvious match, but it also works with tortilla chips, grilled chicken, roasted vegetables, and fries.
Can I make empanada dipping sauce ahead of time?
Yes. It keeps in the refrigerator for up to 4 days, and the flavor deepens overnight.
Is empanada dipping sauce spicy?
It has a mild kick from a small amount of cayenne. Add more cayenne for extra heat, or skip it for a mild sauce.
Can I use canned tomatoes?
Fresh tomatoes give the ideal roasted flavor, but drained canned whole tomatoes can work in a pinch.
Can I freeze the sauce?
Yes. Freeze it for up to 3 months and thaw it overnight in the refrigerator.
Empanada Dipping Sauce with Roasted Tomatoes and Garlic
Equipment
- Rimmed Baking Sheet
- Stick blender
- small container
Ingredients
Main Ingredients
- 2 medium tomatoes halved and cored, about 4 oz each
- 2 cloves garlic peeled, kept whole
- 1 tbsp extra virgin olive oil
- ⅛ tsp ground cumin
- ⅛ tsp ground cayenne pepper not a chili powder blend
- ⅛ tsp white sugar
- ¼ tsp kosher salt
- 1 ½ tsp lime juice or lemon juice or vinegar
- 2 tbsp sliced green onion
Instructions
Cooking
- Preheat. Heat the oven to 425 degrees F.
- Roast the tomatoes. Toss the tomatoes and garlic with the oil. Set the tomatoes cut side up on a tray and roast for 20 minutes.
- Roast the garlic. Add the garlic to the tray and roast 15 minutes more, until the tomato edges are browned. Cool on the tray.
- Blend. Put everything except the green onion into a container that fits a stick blender. Blend about 5 seconds, until smooth.
- Add green onion. Add the green onion and blend until finely chopped.
- Serve. Serve warm or at room temperature in a small bowl.
