Colombian Empanada Hot Sauce

Let's Cook

1. Step 1.

   Combine ½ cup water, ¼ cup apple cider vinegar, 1 seeded and chopped Scotch bonnet or habanero chile pepper, 1 seeded and chopped red Fresno chile pepper, ¼ cup chopped white onion, 1 peeled garlic clove, ½ teaspoon sea salt, 1 teaspoon coconut sugar, and 1 tablespoon fresh lime juice in a blender. Blend on high until smooth.

2. Step 2.

   Add 2 seeded and chopped plum tomatoes and ½ cup chopped fresh cilantro leaves to the blender. Pulse two or three times to mix without puréeing, leaving some texture. Set aside or refrigerate for up to 2 weeks.

3. Step 3.

   Place 2 pounds peeled and cut yucca chunks in a large pot of cold salted water. Bring to a boil over medium-high heat and cook for 20 minutes until fork tender. Drain but do not rinse.

4. Step 4.

   Remove the stringy threads from the center of the yucca roots and place them in a large bowl with 2 teaspoons fine sea salt and 1 tablespoon arrowroot starch. Mash until completely smooth with the back of a spoon or a potato masher. Allow to cool slightly.

5. Step 5.

   Divide the dough into 10 portions and roll into balls. Place each ball between 2 squares of parchment paper and flatten into uniform disks, about 4 to 5 inches in diameter.

6. Step 6.

   For each empanada, place 2 ounces (about ¼ cup) of filling off to one side of a disk, not too close to the edge. Using the parchment paper to assist, fold the pouch closed into a crescent shape. The edges will give way slightly during cooking, so no decorative seal is needed.

7. Step 7.

   Preheat the oven to 375°F. Heat a heavy cast-iron skillet over medium-high heat and add 2 tablespoons avocado oil. In batches, adding more oil as needed, sear the patties for about 2 minutes on each side until lightly browned.

8. Step 8.

   Transfer the seared patties carefully to a baking sheet and bake for 10 minutes until cooked through and crisp. Serve with Peruvian Green Sauce.