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

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! 

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 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.

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?"

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 Colombian 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.

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

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.

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

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.

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!

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Recipe

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

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Prep Time 10 minutes mins

Resting time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Appetizer, Sauce, Side

Cuisine Colombian, Mexican

Servings 4

Ingredients

  

1x2x3x

• 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

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