This Empanada Sauce recipe will change how you enjoy empanadas forever!
I don’t remember when I had my first empanada, but it’s safe to say that it has been decades since I fell in love with these savory pockets of culinary goodness. Of course, you can also have sweet empanadas, but I love a pastry pocket filled with well-seasoned meat. The one thing I never had before was empanada sauce. I never thought it necessary to dip an empanada in anything as they were perfect just the way they were.
That changed once I tasted this delicious dipping sauce. Now, empanadas are not the same without it. You never know what you’re missing until you discover something that changes how you enjoy food.
One of the hardest parts of going gluten-free was not being able to walk into a grocery store or restaurant and get GF empanadas. So I’ve been experimenting with recipes and have yet to find the perfect one. I’m getting close to the desired texture and taste of the pastry crust. My first attempt yielded a very dry crust that benefited from dipping in this sauce. My second try turned out better. One of these days, I’ll make a third attempt and hope for a win!
I hope you enjoy this sauce as much as I do. It has become my new go-to when I want something other than traditional salsa for south-of-the-border meals.
Is Empanada sauce Healthy?
This empanada sauce recipe is a healthier option than other sauces you might find. It is dairy-free, making it a good choice for vegetarians and vegans. The sauce features a variety of healthy ingredients, including tomatoes, jalapeños, garlic, olive oil, lime juice, and cumin. We don’t often discuss cumin, so I want to provide some background on it.
Cumin is a spice containing antioxidants called flavonoids that help protect the body’s cells. It has also been said to provide anti-inflammatory and antibacterial properties for the body. Cumin contains calcium, vitamin A, and iron. You may see cumin touted for its digestive benefits but it’s also a tasty addition when added to recipes like this one.
Roasting The Veggies: The Secret To Success!
We all know that roasting brings out incredible flavor in foods, and this empanada sauce recipe is no different. Roasting the veggies until they get those wonderfully charred edges infuses so much flavor into this dip. You can smell the incredible aromas throughout the house.
I think roasted garlic is the best savory aroma in the world. It equals the sweet scent of vanilla and cinnamon for its soul-warming ability. That may be my opinion, but I stand by it.
INGREDIENTS
- 3 medium tomatoes, halved and cored
- 1 jalapeño, halved and seeds removed
- 3 cloves garlic, peeled
- 4 tsp olive oil
- 1/8 teaspoon ground cumin
- 1 pinch sugar
- 1/2 teaspoon salt
- 2 teaspoons lime juice
- 2 tablespoons green onions, sliced
INSTRUCTIONS
Roast
Roast tomatoes, then add jalapeños and garlic and roast for longer.
Blend
Blend until smooth and mix in green onions.
Devour!
FAQs & Tips
To prep in advance, you can roast the tomatoes, jalapeños, and garlic ahead of time and store them in an airtight container until ready to proceed with the recipe. For maximum flavor, I recommend completing the recipe preparation within 24 hours of roasting the veggies.
Once you blend the ingredients, store the empanada sauce in the refrigerator in an airtight container for up to 1 week. You can also freeze the sauce for up to 3 months. I recommend pouring it into ice cube trays and placing the frozen cubes in a freezer bag. That way, you can take out as many as you need whenever you want them. Let them defrost in the fridge.
The taste and consistency will differ slightly from this recipe, but you can substitute dried chili powder or cayenne for the jalapeños. I recommend starting with 1/8 teaspoon of the chosen seasoning. Remember to check your chili powder for added ingredients. You want the bottle to say only chili, such as ancho or chipotle, and nothing else.
This delicious sauce is excellent as a dip for bread, tortilla chips, or fresh vegetables. I also like it on Southwestern-style salads in place of dressing.
Serving Suggestions
Empanada sauce is a versatile condiment. It’s not just for savory meat pies, although I highly recommend it for these Filipino Empanadas. It makes a great sauce alongside Picadillo, especially if you also serve a bowl of Avocado Salsa. Between the sauce and the salsa, you get one delicious meal.
Empanada sauce
Ingredients
- 3 medium tomatoes halved and cored
- 1 jalapeño halved and seeds removed
- 3 cloves garlic peeled
- 4 tsp olive oil
- 1/8 teaspoon ground cumin
- 1 pinch sugar
- 1/2 teaspoon salt
- 2 teaspoons lime juice
- 2 tablespoons green onions sliced
Instructions
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Preheat the oven to 400°F. Toss tomatoes, jalapeño, and garlic with olive oil.
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Transfer the halved tomatoes to a baking tray, leaving them skin side down. Roast for 25 minutes.
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Remove the tray from the oven and add garlic and jalapeño to the tomatoes. Roast for another 15 minutes or until the edges of the tomatoes are browned.
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Transfer roasted tomatoes, jalapeño, and garlic to a blender. Add cumin, sugar, salt, and lime juice. Blend until smooth and adjust seasonings as needed. Stir in green onions.
Nutrition
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