Hogao (Colombian Tomato and Scallion Sauce)
A thick, fragrant sauce made from ripe tomatoes and scallions that gives Colombian dishes a rich, homemade flavor.
Ingredients
- ripe tomato600 g
- spring onion150 g
- garlic1 clove
- vegetable oil30 ml
- ground annatto0.5 tsp
- salt0.5 tsp
- ground black pepper0.25 tsp
Instructions
Wash the tomatoes, pat them dry, and finely chop them; if you like, grate part of them for a smoother sauce.
Clean the scallions and slice them into very thin rings or small pieces, and mince the garlic.
Heat the vegetable oil in a wide skillet over medium heat. Add the garlic and cook for about 30 seconds, without letting it brown.
Add the scallions and cook for 3–4 minutes, stirring, until softened.
Add the tomatoes, ground annatto, salt, and black pepper; stir to distribute the spices evenly through the vegetables.
Reduce the heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens while remaining juicy.
Taste the hogao, adjust the salt if needed, and serve warm as a thick sauce, or let it cool to room temperature.
More recipes
Colombian Arroz con Coco
Fluffy coconut rice with caramelized titoté — a traditional Caribbean side dish served with fried fish.
Ajiaco
Ajiaco is a traditional thick soup from Bogotá made with chicken broth, three varieties of potato, corn and the aromatic herb guascas, served with cream, capers and avocado.
Ajiaco Santafereño
A hearty Bogotá-style chicken soup with three kinds of potatoes, corn and fragrant guascas, served with cream and capers.
Bandeja Paisa
A hearty Colombian "bandeja" from the Antioquia region — a mountain of a plate with stewed red beans, fluffy rice, ground beef in hogao sauce, crispy chicharrón, chorizo, fried eggs, fried ripe plantain slices, avocado and a corn arepa.