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.
Course: Sauce
Cuisine: South American
Keyword: empanada sauce
Calories: 182cal
Author: Nagi
Ingredients
2medium tomatoes(125g/4oz each), cut in half and core cut out
2garlic cloves, kept whole, peeled
1tbspextra virgin olive oil
1/8tspground cumin
1/8tspground cayenne or pure chilli(not US chili powder mix)
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.