That is an empanada sauce created particularly for serving with the home made empanadas I shared as we speak. Loosely primarily based on a conventional Colombian sauce referred to as hogao, it has a wickedly good smokey flavour from char-roasting tomatoes within the oven. Use leftovers as a dip!
Empanada sauce Recipe
I’m a agency believer than empanadas ought to be so nice, you need to seize them straight out of the oven and eat them plain. Make the meat empanadas – and you’ll! Scorching and crispy on the skin, juicy and flavourful on the within, it’s every part an empanada ought to be!
However it is good to have one thing moist to dip empanadas into as a result of the fact is that there’s solely so juicy you can also make the empanada filling with out compromising the crispiness of the bottom. Empanadas are usually not like, say, Aussie meat pies which have molten gravy fillings.
Whereas the meat empanada recipe consists of varied easy sauce choices, this empanada sauce was created particularly and is by far the very best!
Empanada sauce RecipeEmpanada sauce Recipe
This empanada sauce is predicated on a conventional Colombian sauce referred to as hogao and is made with tomato that’s roasted till charred for lovely smoky flavour.
Empanada sauce Recipe
Tomatoes – 2 medium ones, about 125g/4oz every.
Garlic cloves – Peel the pores and skin off however hold them entire.
Spices – cumin for flavour and cayenne pepper for a heat buzz.
Sugar – only a tiny quantity, to stability the flavour
Lime juice – for freshness/bitter. Substitute with lemon or a vinegar (it’s solely a small quantity so substitutions are versatile)
Inexperienced onion – for a little bit of freshness and good bits of inexperienced within the sauce
Two easy steps:
Roast the tomato and garlic till you get good charred edges which provides the sauce its particular smokey flavour; then
Blitz!
Roast the tomatoes till charred on the sides for a stunning smokey flavourBlitzing empanada sauceThe consistency is sort of a salsa dip
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
Preheat the oven to 220°C/425°F (200°C fan).
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.
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.
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!
Notes
Leftovers will keep for 5 days in the fridge. or freezer for 3 months.
Nutrition for whole batch.
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Sarah Miller
Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.
