Empanada dipping sauce is a vibrant and flavorful addition to your favorite snacks, especially empanadas. This sauce brings together roasted tomatoes, garlic, and herbs, making it a perfect companion for any bite. It’s quick and easy to make, and it adds a fresh twist to your meals.
Why Make This Recipe
Making your own empanada dipping sauce is simple and rewarding. Store-bought sauces might lack flavor or freshness. By preparing your own, you can control the ingredients and customize the taste to your liking. Plus, this sauce is great for many other snacks too, such as chips, veggies, or bread.
How to Make Empanada Dipping Sauce
Ingredients
- 2 medium tomatoes (125g/4oz each), cut in half and core cut out
- 2 garlic cloves, kept whole, peeled
- 1 tbsp extra virgin olive oil
- 1/8 tsp ground cumin
- 1/8 tsp ground cayenne or pure chili (not US chili powder mix)
- 1/8 tsp white sugar
- 1/4 tsp cooking/kosher salt
- 1 1/2 tsp lime juice (sub lemon or vinegar)
- 2 tbsp sliced green onion
- Beef empanadas (for serving)
Directions
- Preheat the oven to 220°C/425°F (200°C fan).
- Roast tomato for 20 minutes: Toss the tomatoes and garlic with the olive oil in a bowl. Place the tomatoes on the tray, cut side up, and roast for 20 minutes.
- Roast garlic for 15 minutes: Add garlic to the tray and roast for another 15 minutes until the edges of the tomato are browned. Remove from oven and cool on the tray.
- Blitz: Transfer to a container that just fits the head of a stick blender. Add all remaining ingredients except the green onion. Blitz until smooth—about 5 seconds. Add the green onion and blitz until it’s finely chopped.
- Serve with empanadas, or corn chips, vegetable sticks, bread!
How to Serve Empanada Dipping Sauce
Serve your empanada dipping sauce warm or at room temperature. Pour it into a small bowl or dish for easy dipping. It pairs perfectly with beef empanadas, but you can enjoy it with other snacks like tortilla chips or raw veggie sticks.
How to Store Empanada Dipping Sauce
Store any leftover sauce in an airtight container in the refrigerator. It will keep well for 3 to 5 days. Before serving again, give it a stir and taste to see if it needs a bit of fresh lime juice or salt.
Tips to Make Empanada Dipping Sauce
- Use fresh ingredients for the best flavor.
- Adjust the spice level by adding more or less cayenne or chili.
- Feel free to add herbs like cilantro or parsley for a different taste.
- Make a larger batch and freeze some for later use.
Variation
Try adding diced jalapeños for a spicier kick, or mix in some avocado for a creamier texture. You could also replace tomatoes with roasted red peppers for a unique flavor.
FAQs
1. Can I use canned tomatoes instead of fresh ones?
Yes, you can use canned tomatoes. Drain them well and skip the roasting step, but freshly roasted tomatoes will give you the best flavor.
2. Is this sauce gluten-free?
Yes, all the ingredients in this empanada dipping sauce are gluten-free, making it safe for those with gluten sensitivities.
3. Can I freeze the extra sauce?
Yes, you can freeze the sauce in an airtight container for up to three months. Just thaw it in the refrigerator before serving again.
Empanada Dipping Sauce
Ingredients
Main ingredients
- 2 medium medium tomatoes, cut in half and core cut out About 125g/4oz each
- 2 cloves garlic, kept whole, peeled
- 1 tbsp extra virgin olive oil
- ⅛ tsp ground cumin
- ⅛ tsp ground cayenne or pure chili Not US chili powder mix
- ⅛ tsp white sugar
- ¼ tsp cooking/kosher salt
- 1 ½ tsp lime juice Can substitute lemon or vinegar
- 2 tbsp sliced green onion
For serving
- 1 batch Beef empanadas For serving
Instructions
Preparation
- Preheat the oven to 220°C/425°F (200°C fan).
- Toss the tomatoes and garlic with the olive oil in a bowl. Place the tomatoes on the tray, cut side up, and roast for 20 minutes.
- Add garlic to the tray and roast for another 15 minutes until the edges of the tomato are browned. Remove from oven and cool on the tray.
Blending
- Transfer to a container that just fits the head of a stick blender. Add all remaining ingredients except the green onion. Blitz until smooth—about 5 seconds.
- Add the green onion and blitz until it’s finely chopped.
Serving
- Serve your empanada dipping sauce warm or at room temperature. Pour it into a small bowl or dish for easy dipping.
