Empanada Sauce

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This is the best Empanada Dipping Sauce! It’s so delicious and will enhance your homemade or frozen empanadas.

Close up bowl of empanada dipping sauce.

We love this tomato salsa-style dip when eating Mexican food. It’s perfect when paired with taquitos, flautas, or used as an empanada dipping sauce.

This sauce is loosely inspired by the traditional Colombian sauce called hogao. Its smokey flavor comes from oven-roasted tomatoes.

Whether you are making homemade or store-bought empanadas, this sauce is the perfect complement.

If you enjoy dunkable sauces, you may want to try our quesadilla sauce and burrito sauce.


Ingredients

This sauce requires a few pantry staples and features tomatoes that are roasted until smokey in flavor.

Ingredients for empanada dipping sauce.
  • Tomatoes: Choose two large tomatoes.
  • Garlic: We use three full cloves that are peeled.
  • Salt: Needed to enhance the flavors.
  • Lime juice: A splash of lime juice will brighten the sauce.
  • Cilantro: Cilantro adds a fresh flavor.

How to Make Empanada Dipping Sauce

This sauce comes together quickly and easily!

Be sure to check out the full recipe and ingredient list below

  1. Roast tomatoes and garlic. Toss tomatoes and garlic with olive oil and roast until browned.
  2. Blend. Combine the tomatoes, garlic, salt, lime juice, and cilantro in a blender or food processor then blend until smooth.
  3. Serve. Serve with warm empanadas.
Tomatoes and garlic in glass bowl.
Ingredients of empanada dipping sauce in bowl of blender.
Empanada dipping sauce in blender bowl.
Overhead of empanada dipping sauce with three empanadas.

Storage

Keep the sauce stored in an airtight container in the refrigerator for up to 5 days.

You can also freeze the sauce for up to 3 months. Thaw in the refrigerator overnight.

Yield: about 2 cups

Empanada Dipping Sauce

Overhead of empanada dipping sauce with three empanadas.

This is the best Empanada Dipping Sauce! It’s so delicious and will enhance your homemade or frozen empanadas.

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 2 large tomatoes, cut in half
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ½ teaspoon fresh lime juice
  • 2 teaspoons chopped cilantro

Instructions

  1. Preheat the oven to 425°F.
  2. In a medium bowl, toss the tomatoes and garlic with oil.
  3. Arrange the tomatoes cut side up on a baking sheet and roast for 20 minutes.
  4. Add the garlic to the baking sheet and roast for an additional 15 minutes, until the tomatoes are browned on the edges.
  5. Remove from oven and allow to cool.
  6. Place tomatoes, garlic, salt, lime juice, and cilantro in a blender or food processor and process until smooth.
  7. Serve with empanadas or corn chips.

Notes

To store: Place in a tight sealing container and refrigerate for up to 5 days.

To freeze: Place in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition Information:

Yield:

8

Serving Size:

¼ cup

Amount Per Serving: Calories: 40Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 69mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

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