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    Home » Recipes » Healthy Side Dishes

    Published: Apr 22, 2021 · This post may contain affiliate links.

    Colombian Empanada sauce, or how to make Easy Colombian Pico de Gallo recipe

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    spoon lifting colombian pico de gallo from a bowl
    two images of colombian pico de gallo in bowls
    authentic Colombian pico de gallo

    Colombian empanada sauce is tomatoes, onions and cilantro - what could be simpler than that? Yet my time in Colombia taught me that authentic Colombian pico de gallo recipe dazzles in its simple, sharp flavours and perky attitude.

    Check out my approach to this Colombian salsa, or how to make these simple ingredients shine! 

    ingredients for empanada sauce
    overhead view of colombian pico de gallo sauce and tomatoes

    First time discovering Colombian empanada sauce

    Colombian empanada sauce is more commonly known as Colombian pico de gallo.

    The first time my love suggested we make this pico de gallo recipe, I corrected him to call it 'salsa'. For which he just looked at me for a few minutes, eyebrow raised.

    Then I backtracked and allowed that perhaps, he knows how to call a dish in his native tongue better than I do.

    colombian empanada sauce in bowl

    Colombian salsa as part of a traditional meal

    The occasion was Christmas, when we hosted six of our friends for a true Colombian meal. Hearty ajiaco Bogotano, twice-fried patacones, pico de gallo, aji, baked plantains with bocadillo and cheese and perky mousse de maracuya for dessert - the menu of foreign sounds and flavours was calling out my name like a fervent siren, weaving a web of familiar ingredients presented in new and exciting forms.

    When you broke down each dish, it all made sense - chicken soup with potatoes, the contradictory combination of sweet jam and salty cheese, passion fruit mousse parfait intercepted with homemade cookies - these were familiar flavours to an experienced cook, especially one who immerses themselves into immigrant cuisines.

    But a recipe for Colombian empanada sauce, the dish I formerly knew as Colombian salsa or pico de gallo recipe, that included no chilles, no spices, no wild and exotic flavour combinations? That just seemed plain old boring.

    authentic Colombian pico de gallo

    Learning to make empanada sauce from a Colombian

    Still, I relented. I followed my partner's patient instructions for Colombian empanada sauce, reasoning with myself that after all, I did promise him a traditional Colombian meal. And traditional means no frills or exotic changes. No additions of cumin or harissa or whatever other Middle Eastern flavour was calling my name.

    Five minutes later, with my Colombian pico de gallo recipe ready - tomatoes, onions and cilantro finely chopped and macerating in the juices of lemons and limes (I was allowed this one concession - the mixing of citrus), I told myself: well, even if boring, at least this salsa was fast to make.

    And then, a few hours later, when I ladled our homemade empanada sauce on our patacones and took one big bite, my mouth filling with explosive, fresh and refreshing flavours, I thought - "How could you be so stupid?"

    lifting spoon full of sauce

    What is Colombian Empanada sauce, or Colombian Pico de Gallo?

    Colombian empanada sauce is the name most often given to Colombian aji or Colombian pico de gallo.

    It is served with Colombian empanadas, or alongside Authentic Colombian cheese arepas.

    There is nothing wrong with simple, clean recipes that demand few ingredients and moments of your time, like our Colombian pico de gallo recipe. The only thing wrong is not giving traditional, authentic food a chance.

    ingredients for colombian pico de gallo

    Colombian Pico de Gallo Ingredients

    • 4 Roma tomatoes or 2 large juicy tomatoes
    • 1 white onion
    • 1 lemon, juice of
    • 1 lime, juice of
    • ½ bunch fresh cilantro
    • Salt and pepper, to taste
    slicing tomatoes
    slicing onion
    dicing cilantro

    Directions for Colombian Empanada Sauce

    • Finely chop tomatoes and onion. Mince fresh cilantro. Mix thoroughly with lemon and lime juice in large bowl. Season with salt and pepper, taste and correct seasonings.
    • Cover, and leave to macerate in the refrigerator for at least 4 hours, and preferably overnight.
    • Serve with cheese arepas, tortilla chips, patacones, or your favourite quesadillas.
    empanada sauce in bowl

    What to serve with Colombian Pico De Gallo?

    Eat this simple zesty Pico De Gallo recipe with:

    • A pile of Colombian cheese arepas with all the fixings
    • Thai tofu in kiwi, ginger and chili marinade, in place of the mango salsa
    • Vegetarian Argentinian Empanadas
    • Spicy Colombian aji, for a touch of spicy
    • Pink fish tacos with pickled onions, feta and salad topper
    • Middle Eastern Mujadara
    • Colombian Platanos Maduros Fritos - Fried Ripe Sweet Plantains
    • stuffed plantains on baking sheet
      Colombian baked plantains recipe with guava and cheese
    • The easiest healthy air fryer plantain chips recipe
    • Colombian tamales on a plate with sauces
      Chicken Colombian tamales recipe is the hallmark of Christmas Colombian food

    When to serve Colombian Empanada Sauce?

    The traditional time to serve it is every time you eat empanadas.

    We also serve Colombian pico de gallo for Cinco de Mayo, and even Christmas.

    bowl of Colombian empanada sauce with limes

    Do you have a favourite take on pico de gallo? Have you made this one? Let me know what you think in the comments or on social media: Facebook, Instagram, or Twitter. Share the love on Pinterest, too!

    Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

    Pin for Later!

    two images of colombian pico de gallo in bowls
    spoon lifting colombian pico de gallo from a bowl
    colombian empanada sauce in bowl

    Authentic Colombian pico de gallo

    Ksenia Prints
    Tomatoes, onions and cilantro - what could be simpler than that? Yet authentic Colombian pico de gallo dazzles in its simple, sharp flavours and perky attitude. Check out my approach for making these simple ingredients shine!
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 10 mins
    Resting time 4 hrs
    Total Time 4 hrs 10 mins
    Course Appetizer, Sauce, Side
    Cuisine Colombian, Mexican
    Servings 4

    Ingredients
      

    • 4 Roma tomatoes or 2 large juicy tomatoes
    • 1 white onion
    • 1 lemon, juice of
    • 1 lime, juice of
    • ½ bunch fresh cilantro
    • Salt and pepper, to taste

    Instructions
     

    • Finely chop tomatoes and onion. Mince fresh cilantro. Mix thoroughly with lemon and lime juice in large bowl. Season with salt and pepper, taste and correct seasonings. Cover, and leave to macerate in the refrigerator for at least 4 hours, and preferably overnight.
    • Serve with cheese arepas (https://immigrantstable.com/2018/03/29/authentic-colombian-cheese-arepas-with-all-the-fixings-gf-veg/), tortilla chips, patacones, or your favourite quesadillas.
    Keyword appetizer, Colombia, colombian, gluten-free, grain-free, salsa, sauce, spicy, tomatoes, vegan
    Tried this recipe?Comment + Rate Below!
    Connect on Instagram!Find us @immigrantstable

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    Reader Interactions

    Comments

    1. Jael says

      May 10, 2018 at 11:46 am

      Love pico de gallo! Your pictures are so beautiful:)

      • kseniaprints says

        May 14, 2018 at 11:46 am

        Thank you Jael!

    2. Aida says

      May 16, 2018 at 6:19 am

      5 stars
      Ksenia,

      I've been looking for a pico de gallo recipe that's simple for a while. Thank you. Tell me, what can I use instead of cilantro that's not parsley? I can't find cilantro in Sarajevo anywhere. I'll have to grab some seeds next time I'm overseas and make my own batch.

      • kseniaprints says

        May 16, 2018 at 9:50 am

        Hmm, if I didn't have cilantro I would use parsley, for sure. If you don't like parsley, then maybe use a touch of ground cumin, or even toasted and crushed coriander seeds? I wouldn't use another fresh herb as it would really change the flavour (tarragon would make it more anis-y, dill more Eastern European, mint Middle Eastern, arugula too peppery).

        • Aida says

          May 21, 2018 at 3:17 am

          Good point! Thanks a lot Ksenia 🙂

    3. Maureen says

      May 23, 2018 at 11:23 pm

      I like this recipe - so simple and can be used with many dishes. Now I need to make some chips!

      • kseniaprints says

        May 31, 2018 at 1:56 am

        It's the ultimate sauce! Let me know if you give this a try 🙂

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    Privet, I am Ksenia Prints! A food and travel blogger, photographer and storyteller. I help adventurous home cooks explore the world through healthy, beautiful immigrant recipes.

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