Hogao is a traditional Colombian tomato and green onion sauce that works as a dipping sauce or as a soffritto to flavor other dishes. It comes together in under 20 minutes and is especially good in summer when tomatoes are at their best.
Table of Contents
- What is Hogao (Colombian Creole Sauce)?
- Ingredients
- Ingredient Notes and Substitutions
- How to Make Hogao Colombiano
- Expert Tips
- Recipe FAQs
- Other Tomato Sauces and Dips to Try
- Recipe Card
What is Hogao (Colombian Creole Sauce)?
Hogao — sometimes spelled hogado — is a Colombian creole sauce made by gently cooking green onions, tomatoes and garlic in oil until soft and slightly caramelized. It’s usually seasoned with ground cumin, salt and pepper, and you can add cilantro or other fresh herbs for brightness. Use it as a topping for arepas, rice, beans, meats and empanadas or as a fragrant base for stews and beans. In Colombian cooking it functions much like a sofrito.
Ingredients
This simple recipe uses basic pantry ingredients and comes together quickly.
Ingredient Notes and Substitutions
- Tomatoes: Plum tomatoes are recommended because they are fleshier and less watery than slicing tomatoes and often have fewer seeds.
- Onions: Green onions (scallions) are traditional, but you can substitute regular white onions if needed.
- Spices: Ground cumin gives depth and a pinch of turmeric adds color. If you have Colombian Triguisar seasoning you can use that instead.
See the recipe card below for exact quantities.
How to Make Hogao Colombiano
This sauce cooks in just a few straightforward steps.
Step 1 — Sauté aromatics: Heat oil in a frying pan over medium heat. Cook the scallions, garlic, cumin and turmeric until soft, about 4–6 minutes.
Step 2 — Add tomatoes: Stir in crushed or chopped tomatoes, season with salt and pepper, then simmer on medium-low, stirring frequently, until the sauce thickens, about 6–8 minutes.
Step 3 — Season: Taste and adjust salt and pepper to your preference.
Step 4 — Serve: Serve warm with patacones (fried green plantains), arepas or chips. Garnish with cilantro if desired.
Expert Tips
- Best in season: This sauce shines when tomatoes are ripe and in season, but it’s easy to make year-round.
- Texture: Traditional hogao is finely minced, but you can keep the tomatoes chunky if you prefer more texture.
- Versatile: Stir a spoonful into scrambled eggs (huevos pericos), beans or stews for an instant flavor boost.
Recipe FAQs
Yes. Store cooled hogao in a glass airtight container in the refrigerator for up to 5 days. Avoid plastic containers if you want to prevent staining.
Yes. Hogao freezes well in freezer-safe containers or bags for up to 6 months. Thaw and warm in a pan before serving or using as a base in recipes.
Other Tomato Sauces and Dips to Try
Roasted Cherry Tomato Sauce
Levantine Fried Tomatoes (Galayet Bandora)
Easy Roasted Tomato Sauce
Sicilian Pesto (Pesto alla Trapanese)
If you try this Colombian Hogao, please rate the recipe and leave a comment below — it helps others decide whether to try it.
Hogao (Colombian Tomato and Green Onion Creole Sauce)
Ingredients
- 2 tbsp Olive oil (or vegetable oil)
- 1 bunch Green onions (spring onions), trimmed and finely chopped
- 3 Garlic cloves, finely minced
- 1 tsp Ground cumin
- ½ tsp Ground turmeric
- 4 Plum tomatoes, finely diced
- Kosher salt and fresh cracked black pepper, to taste
- Cilantro for garnish (optional)
Instructions
- Sauté aromatics: Heat the oil in a frying pan over medium heat. Add the scallions, garlic, cumin and turmeric and cook until soft, about 4–6 minutes.
- Add tomatoes: Stir in the tomatoes with a pinch of salt and some black pepper. Reduce heat to medium-low and cook, stirring frequently, until the mixture thickens, about 6–8 minutes.
- Season: Taste and adjust seasoning as needed.
- Serve: Serve warm with patacones, arepas or chips. Garnish with cilantro if using.
Notes
See the post above for step-by-step photos.
Ingredient notes:
- Tomatoes: Plum tomatoes give a thicker texture and fewer seeds.
- Onions: Green onions are traditional, but white onions work too.
- Spices: Cumin and turmeric add flavor and color; Colombian seasoning blends can be used as an alternative.
Serve with arepas, patacones, yuca frita, bandeja paisa, beans or eggs.
Nutrition
Calories: 81 kcal, Carbohydrates: 4 g, Protein: 1 g, Fat: 7 g, Sodium: 6 mg (approximate)
Nutrition information is an approximation.
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