Easy 5-Min Empanada Sauce Recipes for Dipping

Easy 5-Min Empanada Sauce Recipes for Dipping. 

Level up your empanadas with these irresistible homemade empanada sauce recipes! From zesty to creamy, these sauces bring the perfect dip to every bite.

There are few foods as comforting as warm homemade empanadas. Empanadas are said to have originated in Spain and then spread throughout Latin America during the Spanish colonization. That crispy golden brown treat is so beloved that many Latin American countries (and others) have added its own tasty twist to it. That said, if you are here, it is because you are seeking the perfect companion to enhance the empanada experience. Therefore, here is a list of a few dipping sauces made quickly and with simple ingredients so your empanada is never lonely. 

What Do You Need to Make Empanada Sauce?

As far as equipment goes, you only need a few simple things: 

• Sharp knife 

• Cutting board 

• Mortar & pestle (or a bowl and the back of a knife 😊) 

• Food processor (optional) 

The food processor is not entirely necessary. It might save time depending on the type of sauce but most of these only require chopping vegetables and adding seasonings.  

#1 Mayo-ketchup. 

This sauce is exactly what it sounds like: a mix of mayonnaise and ketchup. Growing up in Puerto Rico, this was my favorite thing to dip everything: fried plantains, French fries… you name it! It is no surprise this easy-peasy dipping sauce is perfect for empanadas as well, and kid-friendly! All you need is 3 ingredients and a few minutes to make it. 

Ingredients: 

• 1 part mayonnaise 

• 1 part ketchup 

• Dash of Adobo seasoning 

• Cayenne pepper to taste (optional) 

To a small bowl add all ingredients and mix until well incorporated. Enjoy! 

#2 Mojo/Garlic Sauce. 

The word “mojo” means sauce, and this sauce is originally from the Canary Islands and typically served as a dipping sauce or poured over an entrée or side. Today, there are many variations of mojo all over Latin America. This Puerto Rican version goes beautifully with beef, fish or chicken empanadas. 

Ingredients: 

• 6-10 garlic cloves (minced) 

• Salt to taste 

• Pepper to taste 

• ¼ tsp oregano 

• ¼ cup olive oil 

• Juice from half a lemon or lime 

• ½ tsp vinegar (optional) 

• A dash of Adobo seasoning 

There are two ways to make mojo, by briefly simmering the minced garlic, lime juice and seasonings in olive oil, or by adding the garlic, fresh herbs, oil seasonings and citrus to a pestle and mortar to crush and blend. Either way makes an absolutely delicious sauce, perfect for a quick dip or drizzle. Both recipe versions and ingredient ratios are on the link below. 

Full Mojo Recipe. 

#3 Argentinian Chimichurri Sauce. 

While chimichurri is a good sauce for steaks and meats it also makes a great drizzle for empanadas. The freshness of the herbs and citrus adds a new level of flavor to the dish. 

Ingredients: 

• ½ cup cilantro 

• ½ cup parsley 

• ½ onion 

• 1 tsp salt 

• ¼ tsp pepper 

• 1 tbsp garlic 

• ½ tsp Italian seasoning 

• ½ tsp red pepper flakes 

• 1/3 cup oil 

• 2 tbsp red wine vinegar 

Full Argentinian Chimichurri Sauce Recipe. 

#4 Colombian Ají Picante Sauce. 

If you want more of a kick with your empanadas, this aji picante sauce is the perfect partner. 

Ingredients: 

• 4 scallions 

• 1 tomato 

• 1 tbsp jalapeño pepper 

• 1/3 cup cilantro 

• 1 lime 

• 1 tsp white vinegar 

• Salt to taste 

• Pepper to taste 

• ¼ cup water 

Full Colombian Ají Picante Sauce Recipe. 

A Few Notes. 

A Few Notes. 

These sauces are all customizable. If you prefer hot sauces, feel free to add jalapeños, red pepper flakes or any type of spice you prefer. Also, you can play around with the acidic component. While some of these sauces go well with vinegar, feel free to use lime, lemon or orange juice instead for more freshness. Lastly, if your empanadas have a cheese or simpler no-meat filling, you can use other sauces such as pico de gallo or marinara sauce. 

Any leftover sauce can be covered with plastic wrap or airtight container and kept refrigerated for a few days. Depending on the freshness of the ingredients, it can last up to 2-3 days. 

Want To Make Your Own Empanadas? 

To make your own empanadas, all you need is a few simple ingredients: 

• Goya Empanada Discs 

• Filling of choice (highly recommend this picadillo beef filling) 

• Vegetable oil 

• A bit of water to seal the empanadas 

• A fork 

To make the empanadas, add 1-2 heaping tablespoons of filling to the center of the discs. Lightly dip the tip of your finger in the water and spread it around the edges of the disc. Fold the empanada in half and use the tines of a fork to press the edges of the empanada to seal around the filling. 

Add some vegetable oil (enough to cover half of the empanada) to a large skillet at medium heat. Once hot, carefully place your empanadas in the oil and fry for a few minutes on both sides until golden brown. You can also bake or air fry them for a healthier version. 

I hope you enjoyed these simple yet delicious empanada sauce recipes. If you want to make your own beef empanadas with a Caribbean flair, be sure to check out this easy Picadillo recipe for the best beef empanada filling. You can also try making these tasty ham and cheese empanadas for breakfast or lunch. At the end of the day, the best empanada is the one you enjoy! 

 As always, 

¡buen provecho from The Happy Wookiee!