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Dipping Sauce Ideas for Mini-Empanadas?

PoS

PoS

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OK, 3rd world grocery was selling locally made frozen mini empanadas filled with meat and veggies at the cost of about $1.50 per dozen, so I grabbed a few packs worth since it was cheap and I'll be holding a party at my house in a few days, so this ought to be decent finger food.

Now, just to be sure, I've lined up some potential dipping sauces like ranch dressing, mayo-mustard, hot sauce, and some ketchup.

Does anyone have more suggestions on what else to use as a dipping sauce?

qeiQo2U.jpg
 
Step away from the ranch and mayo-mustard! :mrgreen:

I would suggest some homemade salsa or go with your hot sauce idea.
 
americanwoman said:
Step away from the ranch and mayo-mustard! :mrgreen:

I would suggest some homemade salsa or go with your hot sauce idea.
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Good advice, AW, I guess I was kinda getting nervous as to who would like what sauce so I figured to make a whole bunch of them and let the guests try out which one they want. ;)
 
PoS said:
OK, 3rd world grocery was selling locally made frozen mini empanadas filled with meat and veggies at the cost of about $1.50 per dozen, so I grabbed a few packs worth since it was cheap and I'll be holding a party at my house in a few days, so this ought to be decent finger food.

Now, just to be sure, I've lined up some potential dipping sauces like ranch dressing, mayo-mustard, hot sauce, and some ketchup.

Does anyone have more suggestions on what else to use as a dipping sauce?

qeiQo2U.jpg
Click to expand...

Siracha would be good, a pico de gallo, and or a salsa perhaps with tomatillos.
 
PirateMk1 said:
Siracha would be good, a pico de gallo, and or a salsa perhaps with tomatillos.
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OK, I'm not too familiar with Mexican cuisine so could someone tell me the difference between salsa and pico de gallo?
 
I use heated taco sauce for Mexican styled dip most of the time.
However if you can recreate the avocado/sour cream dip like Fridays has for those Southwest Eggrolls, that stuff was cool and tasty. That sort of light green color too, kind of unique.

Never tried this but found one just for reference:

Avacado ranch ingredients:

• 1 fresh avocado
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tbsp buttermilk
• 3 tsp white vinegar
• 1/4 tsp salt
• 1/4 tsp dried parsley
• 1/4 tsp onion powder
• 1/8 tsp dried dill weed
• 1/8 tsp garlic powder
 
PoS said:
OK, I'm not too familiar with Mexican cuisine so could someone tell me the difference between salsa and pico de gallo?
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This is just me but salsa is more liquid, where as pico de gallo is more salad like (big chunks of tomato and onion, with cilantro, and lime juice )
 
PoS said:
OK, I'm not too familiar with Mexican cuisine so could someone tell me the difference between salsa and pico de gallo?
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Pico de Gallo looks like this and is very simple. Pico de Gallo.jpg

Its made with chopped roma tomatoes, onion, cilantro, lime juice (fresh is best), salt and jalapeno or serrano peppers. Thats the basic recipe and there lots of very good variations including with tomatillos. It is a type of salsa FYI :fyi:. Salsa simply means sauce and that can mean pretty much anything, uncooked, cooked, chunky, smooth, fresh, preserved.
 
PoS said:
OK, 3rd world grocery was selling locally made frozen mini empanadas filled with meat and veggies at the cost of about $1.50 per dozen, so I grabbed a few packs worth since it was cheap and I'll be holding a party at my house in a few days, so this ought to be decent finger food.

Now, just to be sure, I've lined up some potential dipping sauces like ranch dressing, mayo-mustard, hot sauce, and some ketchup.

Does anyone have more suggestions on what else to use as a dipping sauce?

qeiQo2U.jpg
Click to expand...

How about a nice Cuban sofrito sauce? Or even a nice honey habanero?


OM
 
americanwoman said:
Yum, some salsa verde with chunks of avocado in it, that sounds great to dip some empanadas in.
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What is it with people and their avocados? I dont understand the fascination with mushy green fruit.
 
Holy cow am I getting some good suggestions on this thread. Thanks, everybody! :mrgreen:
 
Omega Man said:
Food of the gods.


OM
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Yeaaaa,...no. That would be bacon. Thats the food of the gods. Which gets me to thinking, do pigs know how tasty they are?
 
PoS said:
OK, 3rd world grocery was selling locally made frozen mini empanadas filled with meat and veggies at the cost of about $1.50 per dozen, so I grabbed a few packs worth since it was cheap and I'll be holding a party at my house in a few days, so this ought to be decent finger food.

Now, just to be sure, I've lined up some potential dipping sauces like ranch dressing, mayo-mustard, hot sauce, and some ketchup.

Does anyone have more suggestions on what else to use as a dipping sauce?
Click to expand...

Honey Bourbon sauce. 3 parts bourbon to 1 part honey, fresh squeezed lemon juice to taste, jacked with your favorite hot sauce to taste, blended. Just make sure some wise guy guest doesn't start filling shot glasses.

Forget the ketchup. Chilled marinara sauce blended with pepper sauce to taste, mint, chopped green onions added after blending.

Yogurt tequila mint sauce. Abundant chopped mint mixed into plain yogurt tickled with tequila to taste.
 
PoS said:
OK, 3rd world grocery was selling locally made frozen mini empanadas filled with meat and veggies at the cost of about $1.50 per dozen, so I grabbed a few packs worth since it was cheap and I'll be holding a party at my house in a few days, so this ought to be decent finger food.

Now, just to be sure, I've lined up some potential dipping sauces like ranch dressing, mayo-mustard, hot sauce, and some ketchup.

Does anyone have more suggestions on what else to use as a dipping sauce?
Click to expand...

Ketchup? Really?

Same for mayo-mustard.

People will put ranch dressing on a flip flop so you can get away with that.

Try "salsa" and "guacamole". Ranchero sauce would be a good idea.
 
PoS said:
OK, 3rd world grocery was selling locally made frozen mini empanadas filled with meat and veggies at the cost of about $1.50 per dozen, so I grabbed a few packs worth since it was cheap and I'll be holding a party at my house in a few days, so this ought to be decent finger food.

Now, just to be sure, I've lined up some potential dipping sauces like ranch dressing, mayo-mustard, hot sauce, and some ketchup.

Does anyone have more suggestions on what else to use as a dipping sauce?

qeiQo2U.jpg
Click to expand...

My wife makes a hot salsa/honey blend.....Its not my favorite, but she and many of her friends seem to enjoy the juxtaposition of flavors.
 
PoS said:
Holy cow am I getting some good suggestions on this thread. Thanks, everybody! :mrgreen:
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Mayonnaise and curry powder (off topic, this is excellent with raw carrots)
Sriracha and mayonnaise
________and mayonnaise......:mrgreen:
 
Mojo de ajo


4large heads of garlic OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2cups fruity olive oil
1teaspoon salt
1/2cup fresh lime juice

INSTRUCTIONS

Heat the oven to 325˚.

Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy recloseable plastic bag and use a rolling pin to mash them slightly.

Stir together the garlic, oil and salt in an 8x8-inch pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes. Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown.

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. This mojo will keep for up to three months in the refrigerator as long as there's enough oil to keep the garlic covered.


This is a recipe from Rick Bayless

I love this on everything from empanadas and croquettes to marquitas and papas fritas and a whole other bunch of stuff that you probably would think of...

I wouldn't keep it for 3 months though, if you don't make it right you'll be dining on botulism...
 
This is my go to dipping sauce that I purchase on Amazon, I also use it in stir-frying or giving fried rice some spice and sweetness. It’s also good on Udon noodles or just adding some flavor to stir-fry veggies, a little goes a long way with this sauce. This company also makes a great dry blackening seasoning mixture.

Pineapple Sweet Chili Sauce - Phillips Foods

Pineapple-Chili-Old-435x435.jpg
 
woodsman said:
This is my go to dipping sauce that I purchase on Amazon, I also use it in stir-frying or giving fried rice some spice and sweetness. It’s also good on Udon noodles or just adding some flavor to stir-fry veggies, a little goes a long way with this sauce. This company also makes a great dry blackening seasoning mixture.
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I do like a sweet chili sauce, discovered this the last few years. Finished off a generic bottle last night in some stir fry lo mein, and I may try the above.
 
Mach said:
I do like a sweet chili sauce, discovered this the last few years. Finished off a generic bottle last night in some stir fry lo mein, and I may try the above.
Click to expand...


You wouldn't be disappointed with this sauce, I make my own when time permits but this is close to my homemade, It’s my easy/lazy sauce with stir-fry and left over rice then pan sauté as fried rice, or as a dressing for pre cooked noodles/pasta as a fast lunch. It’s different from the standard sweet chili sauce found at the market, a nice balance of spicy and sweet.
 
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