Zesty Empanada Dipping Sauce: Your New Obsession!
Whip up this tangy empanada sauce with tomatoes and garlic for a flavorful dip that will become your new favorite accompaniment.
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
- Preheat the oven to 220°C/425°F (200°C fan).
- 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.
- 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.
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.