Hogao is a very important condiment in Colombian cooking. It's a savory mix of tomatoes, onions, garlic, and cilantro - sautéed until soft and fragrant. Hogao is very personal - every family has their own version, so experiment and make it your own. The Sazón Goya is optional - it adds flavor (MSG) and some golden color. You could substitute chicken bouillon and a pinch of turmeric.
Hogao is served as a condiment alongside many dishes, such as bandeja paisa and arepas, but it's also used as a base preparation or seasoning. To make delicious Colombian red beans, for example, you start with a basic hogao.
- 1 medium onion, finely chopped
- 2 ripe tomatoes, finely chopped
- 3 cloves garlic, minced
- 4 green onions, finely chopped
- 1/2 green pepper (about 1/3 cup finely chopped)
- 3 tablespoons olive oil
- 1/2 teaspoon cumin
- 1 package Sazón Goya con azafran (saffron) (about 2 teaspoons)
- 1/4 cup coarsely chopped cilantro leaves
- Salt and pepper to taste
- Place the chopped onions, tomatoes, green onions, green pepper, garlic, olive oil, cumin, and sazón goya in a large skillet.
- Cook over medium heat, stirring often, until vegetables are soft and fragrant, about 10 minutes.
- Add the cilantro and continue to cook for about 5 more minutes, until the mixture is very soft and well mixed. Remove from heat and let cool.
- Hogao can be stored for up to a week in an airtight container in the refrigerator.
Makes about 1 1/2 cups.