Hogao (Colombian Tomato and Green Onion Creole Sauce)
Hogao is a traditional Colombian tomato and green onion sauce recipe that can be used a dipping sauce or as a soffrito to flavor other recipes. It comes together in under 20 minutes. Make this any time of year but especially in the summer months when tomatoes are in season.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Olive oil (- Or vegetable oil)
- 1 Bunch Green onions (spring onions) (- Trimmed and chopped finely)
- 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
- Cilantro for garnish (- Optional)
Instructions
- 1
Sautee Aromatics. In a frying pan set on medium heat, fry the scallions, garlic, cumin and turmeric in olive oil until soft. This should take 4-6 minutes.
- 2
Add Tomatoes. Add the crushed or chopped tomatoes with a big pinch of salt and fresh black pepper to the frying pan and continue to cook on medium-low heat, stirring frequently, until the tomatoes thicken up, 6-8 minutes.
- 3
Season. Taste and season the sauce to your liking.
- 4
Serve. Serve your hogao sauce with patacones (fried green plantains), arepas or even chips. Feel free to garnish with fresh cilantro if serving as a dip.