Empanada dipping sauce

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.

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Foto: RecipeTin Eats

Ingredients

4 servings

2 medium tomatoes ((125g/4oz each), cut in half and core cut out)
2 g arlic 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

Steps

Preheat the oven to 220°C/425°F (200°C fan).
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!