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empanada sauce

Empanada sauce

This is an empanada sauce created especially for serving with the homemade empanadas I shared today. Loosely based on a traditional Colombian sauce called hogao, it has a wickedly good smokey flavour from char-roasting tomatoes in the oven. Use leftovers as a dip!


- 2 tablespoons olive oil

- 1 small onion, diced

- 2 cloves of garlic, minced

- 1 teaspoon ground cumin

- 1 teaspoon smoked paprika

- 1 teaspoon dried oregano

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1 (8 oz) can tomato sauce

- 1/4 cup water


1. In a small saucepan, heat the olive oil over medium heat.


2. Add the diced onion and minced garlic to the pan and cook until softened, about 3-4 minutes.


3. Stir in the ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for another minute until fragrant.


4. Pour in the tomato sauce and water, stirring to combine all the ingredients.


5. Bring the sauce to a simmer and let it cook for 5-7 minutes, until it thickens slightly.


6. Taste the sauce and adjust the seasoning to your liking.


7. Use the empanada sauce immediately or let it cool and store it in an airtight container in the refrigerator for up to 5 days.


8. Serve the empanada sauce with your favorite empanadas or use it as a dip for chips or vegetables. Enjoy!

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