Smoky Empanada Dipping Sauce
Char-roasted tomatoes, garlic, cumin and cayenne make a smoky sauce for empanadas, corn chips, vegetable sticks or bread.
By Cookin' KitchenUpdated
- Total: 50 minutes
- Makes: 12 tablespoons
Recipe
Smoky Empanada Dipping Sauce
Char-roasted tomatoes, garlic, cumin and cayenne make a smoky sauce for empanadas, corn chips, vegetable sticks or bread.
Cookin' · https://cookin.club/recipes/smoky-empanada-dipping-sauce
- Prep
- 5 minutes
- Cook
- 35 minutes
- Rest
- 10 minutes
- Total
- 50 minutes
- Makes
- 12 tablespoons
Ingredients
For 12 tablespoons
Sauce
To serve
Equipment
- Oven
- Bowl
- Tray
- Container sized to fit a stick blender
- Stick blender
Instructions
Step 1: Preheat the oven to 220°C/425°F (200°C fan).
Step 2: 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: Add the garlic to the tray and roast for another 15 minutes, until the edges of the tomato are browned. Remove from the oven and cool on the tray.
Step 4: Transfer the tomatoes and garlic to a container that just fits the head of a stick blender. Add all the remaining ingredients except the green onion. Blend until smooth, about 5 seconds. Add the green onion and blend until finely chopped.
Step 5: Serve with empanadas, corn chips, vegetable sticks or bread.
Notes
Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
About this recipe
This smoky tomato sauce is loosely based on Colombian hogao and makes a lively dip for empanadas. Char-roasted tomatoes and garlic are blended with cumin, cayenne, lime juice and green onion.
Serve it with empanadas, corn chips, vegetable sticks or bread.
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