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Gluten Free Empanada Dipping Sauce

A savory dipping sauce for gluten free vegetarian empanadas.

Preheat oven to 375 degrees. Line a baking pan with parchment paper sprayed with olive oil.

Rinse tomatoes under cool water and dry with a paper towel. Cut off the tips and slice in half lengthwise. Place onto the parchment paper. Slice red onion thinly. Leave garlic cloves whole. Spray vegetables with olive oil. Place into oven and roast for 20 - 25 minutes. If the onions and garlic are not yet soft, remove tomatoes and place into a bowl. Slice garlic in half, spread out onions and cook another 5 - 10 minutes in oven until browned and soft. Place all vegetables into a bowl and set aside to cool.

Season vegetables with garlic powder, onion powder, Sazon and lemon. Mix well.

Place vegetables into a blender. Add water. Blend well.

Place dipping sauce into a bowl. Serve with gluten free vegetarian empanadas and enjoy.


1 package cherry tomatoes - tip cut off and cut in half

1 small red onion - sliced thin

4 large garlic cloves - bulb cut off

olive oil

onion powder to taste

garlic powder to taste

1/4 packet Sazon Goya

1/4 teaspoon lemon juice - I use fresh lemon

1/2 tablespoon water

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