📝 About This Recipe
Hogao is the aromatic heartbeat of Colombian cuisine, a savory 'sofrito' that transforms simple ingredients into a burst of Latin flavor. Traditionally slow-cooked until the tomatoes melt into the scallions, this versatile sauce offers a perfect balance of sweetness, acidity, and earthy cumin. Whether dolloped on a warm arepa or stirred into a hearty bandeja paisa, it provides a comforting, rustic depth that is quintessentially Colombian.
🥗 Ingredients
The Aromatics
- 2 cups Scallions (Green Onions) (finely chopped, using both white and green parts)
- 3 cloves Garlic (minced into a fine paste)
- 1/2 cup Yellow Onion (very finely diced)
The Base
- 4 large Roma Tomatoes (very ripe, finely chopped or grated)
- 3 tablespoons Vegetable Oil (or use achiote oil for extra color)
- 1 teaspoon Tomato Paste (optional, for deeper color and body)
Seasoning & Finish
- 1 teaspoon Ground Cumin (toasted if possible)
- 1/2 teaspoon Sazón with Achiote (for that signature orange hue and savory kick)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Cilantro (finely chopped for finishing)
- 1/4 cup Water or Chicken Stock (to adjust consistency if needed)
👨🍳 Instructions
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1
Place a large, heavy-bottomed skillet or saucepan over medium heat and add the vegetable oil.
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2
Once the oil is shimmering, add the chopped scallions and yellow onions. Sauté for about 5-7 minutes until they become translucent and soft, but not browned.
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3
Stir in the minced garlic and cook for an additional 60 seconds until fragrant, being careful not to let the garlic burn.
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4
Add the chopped tomatoes to the pan. If you prefer a smoother texture, you can grate the tomatoes directly into the pan, discarding the skins.
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5
Stir in the ground cumin, Sazón with achiote, salt, and black pepper, ensuring the spices are evenly distributed.
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6
Reduce the heat to medium-low. This slow-cooking process is the secret to a rich, jammy Hogao.
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7
Add the teaspoon of tomato paste if using, and stir well to incorporate.
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8
Allow the mixture to simmer gently for 15-20 minutes. Stir occasionally to prevent sticking.
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9
As the tomatoes break down and release their juices, the sauce should thicken. If it becomes too dry, add a splash of water or chicken stock to maintain a saucy consistency.
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10
Taste the sauce and adjust the salt and pepper according to your preference.
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11
Once the oil begins to separate slightly from the tomato mixture and the onions have fully softened, remove the pan from the heat.
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12
Stir in the fresh cilantro at the very end to preserve its bright color and herbal notes.
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13
Serve warm as a topping or store in an airtight container for up to 5 days.
💡 Chef's Tips
For the most authentic flavor, use the ripest tomatoes you can find; Roma or vine-ripened work best. Don't rush the onions—sweating the scallions slowly is what creates the sweet, savory base layer. If you can't find Sazón with Achiote, substitute with 1/4 teaspoon turmeric and 1/4 teaspoon paprika for color. Hogao actually tastes better the next day after the flavors have had time to marry in the refrigerator. Avoid using a food processor for the vegetables; the rustic, hand-chopped texture is a hallmark of a good Hogao.
🍽️ Serving Suggestions
Generously spoon over freshly grilled Colombian Arepas with a slice of white cheese. Serve as a essential side dish for Bandeja Paisa alongside beans, rice, and chicharrón. Stir a few tablespoons into scrambled eggs for a classic 'Huevos Pericos' breakfast. Use it as a flavorful dipping sauce for fried green plantains (Patacones). Pair with a cold glass of Refajo (a mix of Colombian beer and Colombiana soda).