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Hogao - Colombian Tomato and Onion Sauce


Hogao - Colombian Tomato and Onion Sauce

Hogao - Colombian Tomato & Onion Sauce

Marian Blazes

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


  1. Place the chopped onions, tomatoes, green onions, green pepper, garlic, olive oil, cumin, and sazón goya in a large skillet.

  2. Cook over medium heat, stirring often, until vegetables are soft and fragrant, about 10 minutes.

  3. 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.

  4. Hogao can be stored for up to a week in an airtight container in the refrigerator.

Makes about 1 1/2 cups.

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