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Empanada dipping sauce | Daily Dine

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Empanada dipping sauce

Empanada dipping sauce

This is a dipping sauce to accompany the beef empanadas that I published today, though it can be used for any type of empanadas - or used as a dip for corn chips, veggie sticks etc! Loosely based on a traditional Colombian sauce called hogao. Makes enough for 1 batch beef empanadas.

View original recipe on recipetineats.com

sauce

Servings: 1

Nutritional Information

Calories:182 kcal

Carbohydrate:13 g

Fat:15 g

Dietary Fiber:3 g

Protein:3 g

Saturated Fat:2 g

Sodium:596 mg

Sugar:7 g

Unsaturated Fat:12 g

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 chilli ((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

Instructions

Step 1
Preheat the oven to 220°C/425°F (200°C fan).
Step 2
Roast tomato 20 min - Toss the tomatoes and garlic with the olive oil in a bowl. Place the tomatoes on the tray, cut side up, then roast for 20 minutes.
Step 3
Roast garlic 15 min - 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 tray.
Step 4
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.
Step 5
Serve with empanadas - or corn chips, vegetable sticks, bread!