This is an empanada sauce created especially for serving with thehomemade empanadasI shared today.
Use leftovers as a dip!
Make thebeef empanadas and you will!
Roast the tomatoes until charred on the edges for a lovely smokey flavour
Empanadas are not like, say,Aussie meat pieswhich have molten gravy fillings.
Tomatoes 2 medium ones, about 125g/4oz each.
Garlic cloves Peel the skin off but keep them whole.
Spices cumin for flavour and cayenne pepper for a warm buzz.
Sugar just a tiny amount, to balance the flavour
Lime juice for freshness/sour.
Serve with fresh, homemade empanadas.
No recipe video for this one because its an extra recipe for thebeef empanadasand relatively straight forward.
You snooze, you lose Dozer!
Roast the tomatoes until charred on the edges for a lovely smokey flavour
Blitzing empanada sauce
The consistency is like a salsa dip
Prevent screen from sleeping
