Empanada Dipping Sauce Recipe: Zesty Chimichurri with Garlicky Punch

This chimichurri sauce transforms good empanadas into unforgettable ones with its bright, herby punch. I developed this version after years of experimenting with different herb combinations and acid balances.

The secret lies in fresh parsley and cilantro, finely chopped and balanced with garlic and red wine vinegar. A touch of red pepper flakes adds subtle heat without overwhelming the fresh flavors.

What you get is a vibrant green sauce that cuts through rich empanada fillings with its tangy, garlicky profile. It keeps beautifully in the fridge for up to a week, making it perfect for meal prep.

Drizzle, dip, or spoon generously over your favorite empanadas. This recipe makes enough for a crowd.

Ingredients for Empanada Dipping Sauce

Bright herbs, bold flavors. This chimichurri brings the zing to every bite.

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The parsley and cilantro need to be fresh and vibrant—wilted herbs won’t give you that signature green pop. Whole Foods or a good farmers market will have the best selection. I always grab an extra bunch of parsley since it’s the backbone here. For the vinegar, red wine vinegar with a good depth of color works best (think Colavita or Bragg).

No cilantro? Flat-leaf parsley alone still works, but add a pinch of mint for brightness. Out of red wine vinegar? White wine vinegar or apple cider vinegar in a pinch (use one-fourth less as they’re milder). Shallots too fancy? White onion at half the amount does the trick. Fresh garlic is non-negotiable though—jarred stuff tastes flat.

This keeps in the fridge for 7 days—the flavors deepen overnight. Store in a glass jar with a tight lid, and always let it sit for 30 minutes before serving so the oils and acids can meld. Freezing isn’t ideal, but if you must, portion it first.

Step-by-Step Instructions for Empanada Dipping Sauce

This vibrant chimichurri comes together quickly with bold flavors that elevate every bite.

Step 1: Prepare the Herbs and Aromatics

Finely chop the 1.5 cups Fresh Flat-Leaf Parsley and 1 cup Fresh Cilantro until you have a uniform, vibrant green pile. Pack the herbs into your measuring cups to ensure accuracy—this guarantees the right herb-to-liquid ratio for perfect balance.

Mince the 1 whole Shallot until it’s nearly paste-like in consistency. Peel and mince the 6 cloves Garlic Cloves as finely as possible. I use a chef’s knife for this, rocking it back and forth for even pieces. The finer the chop, the more evenly the flavors will distribute throughout the sauce.

Step 2: Combine the Dry Ingredients

In a small bowl, whisk together the 1 tsp Dried Oregano, 1 tsp Sea Salt, and 0.5 tsp Freshly Ground Black Pepper. This ensures the spices are evenly distributed before mixing with the wet ingredients.

Add the 0.5 tsp Red Pepper Flakes to the bowl. Here’s the thing—this amount gives a gentle heat that builds flavor without overwhelming. If you prefer more kick, you can increase it later, but start here to taste the base profile first.

Step 3: Whisk Together the Liquid Base

In a medium bowl, combine the 0.5 cup Red Wine Vinegar and 0.75 cup Extra-Virgin Olive Oil. Use a high-quality vinegar here—its acidity and depth will shine through in the final sauce. The oil should be fruity and robust to stand up to the bold herbs and vinegar.

Whisk the liquids vigorously for about 30 seconds until they’re fully emulsified. You’ll notice the mixture thicken slightly as the oil and vinegar begin to bind. This creates a stable base that will cling beautifully to your empanadas.

Step 4: Combine All Ingredients and Rest

Add the chopped herbs, shallot, garlic, and dry spice mixture to the liquid base. Stir everything together with a spoon, pressing gently on the herbs to help release their oils and flavors into the sauce.

Let the chimichurri rest at room temperature for at least 30 minutes before serving. This resting period allows the flavors to meld and mellow—the garlic’s bite will soften, and the herbs will infuse the oil with their essence. The sauce should be vibrant green with visible herb flecks throughout.

Taste and adjust seasoning if needed, though I find the initial balance is usually perfect. The sauce will keep in the refrigerator for up to 5 days, and the flavors actually improve over time as they continue to develop.

Essential Equipment for This Dish

Quality Knives

A sharp 8-inch chef’s knife is non-negotiable for finely chopping herbs and garlic. I use a Wüsthof Classic—its weight and balance make quick work of parsley and cilantro. Dull knives crush herbs instead of cutting, which muddles flavors. 💡

Mixing Bowls

Use a medium glass or stainless steel bowl for combining ingredients. I prefer Pyrex glass bowls because they don’t absorb odors and let me see the vibrant green color develop. Avoid plastic, which can retain garlic or vinegar aromas over time.

Whisk Selection

A small balloon whisk (about 8 inches) emulsifies the oil and vinegar perfectly. The fine wires create enough agitation to bind the liquids without overworking them. I keep one dedicated to sauces to avoid cross-contamination with strong flavors.

Measuring Tools

Accurate measurements are key for balance. I use OXO Good Grips measuring cups for dry ingredients and a glass liquid measuring cup for vinegar and oil. Pack your herbs down when measuring—this ensures the right herb-to-liquid ratio.

Storage Containers

For storing, airtight glass jars (like Ball Mason jars) preserve freshness best. The clear glass lets me admire the vibrant green color, and the tight seal keeps flavors potent. I always make extra—this sauce disappears fast! ✨

Cutting Board

A large wooden cutting board gives you plenty of space for chopping herbs and aromatics. The natural wood surface is gentler on knife edges than plastic. I inherited mine from my grandmother—it’s seen decades of herb chopping and still looks beautiful.

Frequently Asked Questions