CuisineDips and SaucesFriedIndianMainsQuick & Easy

Empanada sauce

15 mins Cook
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Copy of NomNom Recipes 2023 05 12T125910.606

This is an empanada sauce created in particular for serving with the selfmade empanadas I shared these days. Loosely based totally on a conventional Colombian sauce called hogao, it has a wickedly suitable smokey flavour from char-roasting tomatoes inside the oven. Use leftovers as a dip!

Empanada sauce

I’m a company believer than empanadas ought to be so fantastic, you want to seize them instantly out of the oven and eat them undeniable. Make the beef empanadas – and you will! warm and crispy on the outside, juicy and flavourful at the interior, it’s the whole lot an empanada should be!

however it is nice to have some thing wet to dip empanadas into because the reality is that there’s most effective so juicy you may make the empanada filling without compromising the crispiness of the bottom. Empanadas are not like, say, Aussie meat pies that have molten gravy fillings.

even as the beef empanada recipe includes numerous simple sauce options, this empanada sauce become created specially and is with the aid of a ways the nice!

Ingredients in empanada sauce

This empanada sauce is based on a traditional Colombian sauce called hogao and is made with tomato that’s roasted until charred for stunning smoky flavour.

  • Tomatoes – 2 medium ones, approximately 125g/4oz every.
  • Garlic cloves – Peel the skin off but preserve them entire.
  • Spices – cumin for flavour and cayenne pepper for a warm buzz.
  • Sugar – just a tiny amount, to stability the flavor
  • Lime juice – for freshness/sour. substitute with lemon or a vinegar (it’s best a small quantity so substitutions are flexible)
  • inexperienced onion – for a chunk of freshness and fine bits of inexperienced inside the sauce

How to make Empanada sauce

easy steps:

  • Roast the tomato and garlic till you get exceptional charred edges which offers the sauce its special smokey flavour; then
  • Blitz!
    Serve with fresh, selfmade empanadas.

Weep with joy.

No recipe video for this one because it’s an additional recipe for the pork empanadas and comparatively clear-cut. although i’m able to by no means face up to if there’s demand, so depart your request underneath in case you’d like a recipe video!

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Empanada sauce

Empanada sauce

maimoona
This is an empanada sauce created in particular for serving with the selfmade empanadas I shared these days. Loosely based totally on a conventional Colombian sauce called hogao, it has a wickedly suitable smokey flavour from char-roasting tomatoes inside the oven. Use leftovers as a dip!
prep time
10 mins
cooking time
15 mins
servings
2
total time
25 mins

Equipment

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

Instructions

1
Preheat the oven to 220°C/425°F (two hundred°C fan).
2
Roast tomato 20 min – Toss the tomatoes and garlic with the olive oil in a bowl. location the tomatoes on the tray, cut facet up, then roast for 20 minutes.
3
Roast garlic 15 min – add garlic to the tray and roast for any other 15 minutes till the rims of the tomato are browned. dispose of from oven and cool on tray.
4
Blitz – transfer to a container that simply fits the top of a stick blender. upload all closing components besides the inexperienced onion. Blitz until clean – approximately 5 seconds. add the inexperienced onion and blitz till it is finely chopped.
5
Serve with empanadas – or corn chips, vegetable sticks, bread!

Notes

Leftovers will maintain for five days in the fridge. or freezer for three months. nutrition for entire batch.
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