recipetineats5.0
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.
👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●blender
📝 Preparation Steps
1
Preheat the oven to 220°C/425°F (200°C fan).
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.
medium tomatoes ((125g/4oz each), cut in half and core cut out)2
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.
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.
sliced green onion2 tbsp
5
Serve with empanadas - or corn chips, vegetable sticks, bread!
Nutrition Facts
calories
182 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
596 mg
protein Content
3 g
carbohydrate Content
13 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...