Empanada Dipping Sauce
A vibrant and flavorful dipping sauce made with roasted tomatoes, garlic, and herbs, perfect for empanadas and other snacks.
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.
Notes
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.