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Colombian Tomato & Onion Sauce
Sherlly Ontiveros
22 minutes
4-6 servings
BeginnerIn Colombia this sauce is used in a variety different ways. It’s eaten as a condiment with fried foods such as plantains or empanadas. For an easy simple lunch/dinner you can serve this on top of some plain rice, on top of meat, pork, or even chicken. You’ll see this sauce everywhere in Colombia! It has an Italian inspiration to it. But what makes it different from your typical Italian tomato sauce is that it’s cooked with 2 different types of onions and the spice that shines is cumin. Every family has their own way of making hogao and I present to you the way I make it, from tasting my grandmothers and trying different ways they do it in Colombia. Hogao: Easy, delicious, and great on everything!
Total Steps
5
Ingredients
10
Tools Needed
3
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Colombian Tomato & Onion Sauce (Hogao)Ingredients
- 5 whole Plum Tomatoes, peeled & finely diced
- 3-4 whole Scallions, finely sliced
- 1 whole Onion, finely diced
- 2 cloves Garlic, minced
- 1/2 whole Red Bell Pepper, seeds removed & finely diced
- 1/4 teaspoons Saffron(optional)
- 2 tablespoons Achiote/Annatto Oil(optional)
- to taste Salt, Pepper, & Cumin
- 2 tablespoons Canola Oil(optional)
- 2 tablespoons Butter
Instructions
1
Step 1
If using saffron, mix it with 2 tablespoons of water in a small bowl or ramekin and set aside to extract color.
2
Step 2
Bring heat to medium and add either the Achiote/Annatto oil or Canola oil to a small-medium size sauce pot.
3
Step 3
2 minutes
Add all ingredients except the saffron water mixture, salt, pepper, and cumin. Sauté for 2 minutes.
4
Step 4
20 minutes
Then add the saffron water (if using), salt, pepper, and cumin. Stir and cook for 20 minutes or until the sauce looks liquidy and the vegetables are very tender.
5
Step 5
Store the hogao for up to a week in the refrigerator in an airtight container.
Tools & Equipment
small bowl
ramekin
sauce pot