Empanada Dipping Sauce Recipe

Introduction

This vibrant empanada dipping sauce is bursting with roasted tomato and garlic flavors, complemented by a hint of cumin and lime. It’s a perfect accompaniment to beef empanadas or a great dip for chips and veggies.

Ingredients

• 2 medium tomatoes (125g/4oz each), cut in half and core removed
• 2 garlic cloves, peeled and kept whole
• 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 or kosher salt
• 1 1/2 tsp lime juice (substitute lemon juice or vinegar if preferred)
• 2 tbsp sliced green onion

Instructions

1. Step 1: Preheat your oven to 220°C/425°F (200°C fan assisted).
2. Step 2: Toss the halved tomatoes and whole garlic cloves with the olive oil in a mixing bowl. Arrange the tomatoes cut side up on a baking tray.
3. Step 3: Roast the tomatoes alone for 20 minutes in the preheated oven.
4. Step 4: Add the garlic to the tray with the tomatoes and roast for an additional 15 minutes, until the tomato edges are browned and fragrant. Remove from the oven and allow to cool on the tray.
5. Step 5: Transfer the roasted tomatoes and garlic to a container that fits the head of a stick blender. Add cumin, cayenne, sugar, salt, and lime juice. Blend until smooth, about 5 seconds.
6. Step 6: Add the sliced green onion and pulse briefly until finely chopped and combined.
7. Step 7: Serve this flavorful sauce alongside beef empanadas, or use it as a dip for corn chips, vegetable sticks, or crusty bread.

Tips & Variations

• For a smokier flavor, try adding a small pinch of smoked paprika or roasting a chipotle pepper with the tomatoes.
• If you prefer a chunkier texture, pulse the sauce fewer times or chop the green onion by hand instead of blending.
• Use fresh lime juice whenever possible for the brightest flavor.
• To make it milder, reduce the cayenne or omit it completely.

Storage

Store the sauce in an airtight container in the refrigerator for up to 3 days. Before serving, let it come to room temperature or give it a quick stir. This sauce does not freeze well due to the fresh ingredients.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, it can be made a day in advance to allow the flavors to meld. Keep it refrigerated and bring to room temperature before serving.

Can I use fresh chili instead of ground cayenne?

Absolutely. Finely chop a small fresh chili and blend it with the other ingredients, adjusting the amount to your spice preference.

Empanada Dipping Sauce Recipe

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★★★★★

4.9 from 114 reviews

• Author: Sophie
• Total Time: 45 minutes
• Yield: About 1 cup (240 ml) of sauce, serving 4-6 as a dip 1x
• Diet: Halal

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Description

A flavorful roasted tomato dipping sauce perfect for pairing with beef empanadas, corn chips, vegetable sticks, or bread. This sauce combines roasted tomatoes and garlic with aromatic spices and fresh green onions for a deliciously smooth and slightly tangy complement to your snack or meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 medium tomatoes (125g/4oz each), cut in half and core removed
• 2 garlic cloves, whole and 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 (substitute with lemon juice or vinegar if desired)
• 2 tbsp sliced green onion

Serving Suggestion

• Beef empanadas

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Instructions

1. Preheat Oven: Set your oven to 220°C (425°F), or 200°C if using a fan-assisted oven, to prepare for roasting the tomatoes and garlic.
2. Roast Tomatoes and Garlic: In a bowl, toss the halved tomatoes and whole garlic cloves with the olive oil. Place the tomatoes cut side up on a baking tray and roast for 20 minutes to bring out their rich flavor.
3. Continue Roasting Garlic: Add the garlic cloves to the same tray and roast everything for another 15 minutes, until the tomato edges are browned and the garlic is soft and fragrant. Remove from oven and let cool on the tray.
4. Blend the Sauce: Transfer the roasted tomatoes and garlic to a container that fits the head of your stick blender. Add ground cumin, cayenne, white sugar, cooking salt, and lime juice. Blitz for about 5 seconds until smooth.
5. Add Green Onion: Add the sliced green onion to the blended sauce and blitz briefly again until the onion is finely chopped and incorporated.
6. Serve: Serve this roasted tomato dipping sauce alongside beef empanadas, or as a dip for corn chips, vegetable sticks, or bread for a tasty appetizer or snack.

Notes

• You can substitute lime juice with lemon juice or vinegar, depending on what you have available.
• Use pure chili powder rather than chili powder mixes to avoid unwanted flavors or salt.
• Roasting intensifies the tomato and garlic flavors and adds a subtle smoky note to the sauce.
• This sauce can be refrigerated in an airtight container for up to 3 days.
• Adjust cayenne to your heat tolerance for a milder or spicier sauce.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Sauce
• Method: Roasting
• Cuisine: Latin American

Keywords: empanada dipping sauce, roasted tomato sauce, Latin American sauce, spicy tomato dip, garlic tomato sauce